BBQ Chicken and Green Pepper Subs with Roasted Potato Wedges

These loaded subs are everything you want in a sandwich: tender chicken coated in sweet and smoky BBQ sauce, sautéed green peppers and a blend of melted cheddar and mozzarella, all stuffed into a toasted baguette. Served alongside crispy garlic-roasted potato wedges and cool ranch dressing, this meal is a satisfying, flavor-packed dinner that’s sure to please a crowd.

Perfect for a casual weeknight or game day gathering, these subs come together easily with simple ingredients. The chicken is cooked with peppers, then tossed in BBQ sauce and topped with cheese until melty. Meanwhile, the baguettes toast in the oven with mozzarella, creating a crunchy, cheesy base for the filling. Serve with extra BBQ sauce and ranch for dipping.

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Ingredients

16 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

24 ounce PotatoView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, core and thinly slice green peppers into strips. Halve baguettes lengthwise.
2. On a baking sheet, toss potato wedges with a generous drizzle of oil, garlic powder, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced green peppers; cook, stirring occasionally, until they begin to brown, about 5 minutes. Open the package of chicken and drain any excess liquid. Add chicken to the pan; season with a pinch of salt and pepper. Cook, stirring occasionally, until peppers are tender and chicken is browned and cooked through, 5-7 minutes more. (For larger batches, cook in batches and transfer to a bowl.)
4. Stir in 3 packets of BBQ sauce (or about 6 tablespoons) until the chicken mixture is coated; cook until warmed through, 30-60 seconds. Remove from heat and sprinkle cheddar cheese evenly over the top. Cover the pan until the cheese melts.
5. Meanwhile, arrange baguette halves cut side up on a second foil-lined baking sheet. Divide mozzarella cheese among the bottom halves. Bake on the middle rack until the bread is golden and cheese melts, 4-6 minutes.
6. To assemble, divide the chicken and pepper filling among the cheesy bottom baguette halves. Close with the top halves. Serve subs alongside roasted potato wedges, with ranch dressing and remaining BBQ sauce for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced skinless chicken breast for the dark meat. Just be careful not to overcook; cook until no longer pink, about 5-7 minutes.

How do I store leftovers?

Store leftover subs and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free baguettes or rolls and ensure your BBQ sauce and ranch dressing are certified gluten-free.