Italian Chicken and Bacon Hoagie with Garlic Sauce and Potato Wedges

There’s something irresistible about a loaded hoagie-tender meat, melty cheese and perfectly charred veggies all tucked into a crusty roll. This version features herby Italian-seasoned chicken, crispy bacon, sautéed bell pepper and onion and gooey mozzarella, all brought together with a creamy garlic sauce. It’s a sandwich that hits all the right notes.

We stuff everything into garlic butter-brushed baguettes and serve them alongside golden brown potato wedges. Whether you call it a hoagie, sub or grinder, this dinner is sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView 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

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven 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. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder (you’ll use the rest later). Season with salt and pepper.
3. 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.
4. While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 tablespoons butter; microwave until butter has softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. Slice baguettes lengthwise, stopping before you get 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.
5. While garlic baguettes toast, open package of chicken and drain off any excess liquid; season generously with salt and pepper. Heat a large drizzle of olive oil in pan used for veggies 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.
6. Spread cut sides of bottom baguette halves 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 chicken breast?

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

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting to remove excess starch, then pat dry thoroughly before tossing with oil and seasoning.

Can I prepare the garlic sauce ahead of time?

Absolutely! The garlic sauce can be made up to 2 days in advance and stored in the refrigerator. Stir before using.