Italian Chicken and Pepper Sandwiches with Garlic Sauce and Potato Wedges

There’s something irresistible about a hearty sandwich stuffed with tender meat, melty cheese and lightly charred vegetables. This version features Italian-seasoned chicken strips, sautéed bell pepper and onion and gooey mozzarella all tucked into garlic butter-brushed baguettes. A creamy garlic sauce adds a tangy finish, while golden potato wedges make the perfect side.

This recipe comes together in about 35 minutes, making it ideal for a satisfying weeknight dinner. The chicken is cooked in a pan with Italian seasoning and a splash of chicken stock for extra flavor, then topped with cheese and broiled until bubbly. Serve the sandwiches with the potato wedges and extra garlic sauce for dipping.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder. Season with salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. In a small microwave-safe bowl, combine remaining garlic powder and 2 tablespoons butter. Microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper. Set aside. Slice baguettes lengthwise, stopping before cutting all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.
6. Pat chicken dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add chicken and Italian seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 tablespoons water. Season with salt and pepper. Return veggies to pan; stir to combine.
7. Spread cut sides of bottom buns with half the garlic sauce. Top with chicken and veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. Divide sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed until they reach an internal temperature of 165°F.

Can I make the garlic sauce ahead of time?

Absolutely! The garlic sauce can be prepared up to 2 days in advance and stored in the refrigerator.

What can I use instead of demi-baguettes?

Any crusty roll or hoagie bun will work. You can also use ciabatta or a French baguette cut into sandwich-sized portions.