Cheesy Chicken Sausage Melts with Garlic Potato Wedges

These fully-stacked melts are anything but a snack-size sandwich. We’ve pulled out all the stops to create a meal that’s hearty, flavorful and utterly satisfying. It all starts with crusty baguettes slathered in homemade garlic butter and toasted until golden. Then we pile on browned chicken sausage mixed with melted mozzarella, juicy griddled tomatoes and a bright, creamy lemon herb sauce.

On the side, crispy garlic potato wedges round out the plate, making this a dinner you’ll crave again and again. Perfect for a cozy night in or when you want to impress without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss with a drizzle of oil, half the garlic powder, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, prepare the lemon herb sauce: In a small bowl, combine sour cream, the juice of half the lemon and the green herb blend (finely chopped if needed). Season with salt and pepper. Set aside.
3. Slice the demi-baguettes in half lengthwise. In a small bowl, mix softened butter (or oil) with the remaining garlic powder. Spread the garlic mixture onto the cut sides of the baguettes. Place on a baking sheet and toast in the oven for 5-7 minutes until golden.
4. Meanwhile, heat a skillet over medium-high heat. Add the Italian chicken sausage mix and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Remove from heat and stir in the mozzarella cheese until melted.
5. Slice the tomato into 1/2-inch thick rounds. In the same skillet (wipe clean if needed), griddle the tomato slices for 1-2 minutes per side until lightly charred and softened.
6. Assemble the melts: On the bottom half of each toasted baguette, spoon the cheesy sausage mixture. Top with griddled tomato slices. Drizzle with lemon herb sauce and close with the top baguette half.
7. Serve the melts alongside the garlic potato wedges, with extra lemon herb sauce for dipping if desired.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any ground chicken or pork sausage will work. Just adjust cooking time as needed.

How do I store leftovers?

Store assembled melts and wedges separately in airtight containers in the fridge for up to 2 days. Reheat in the oven to maintain crispness.

Can I make the lemon herb sauce ahead?

Absolutely! The sauce can be made up to 2 days in advance and stored in the fridge.