Italian Chicken and Bacon Sandwiches with Roasted Potato Wedges

There’s something irresistible about a warm, toasty sandwich packed with tender meat, melted cheese and lightly charred vegetables. This version features herby Italian-seasoned chicken, crispy bacon, sautéed bell pepper and onion and gooey mozzarella, all tucked inside garlic butter baguettes. Served with golden brown potato wedges, it’s a dinner that will have you hooked from the first bite.

Ready in about 35 minutes, this recipe is perfect for a weeknight meal that feels special. The tangy garlic sauce adds a creamy finish, while the roasted potatoes make a satisfying side. Whether you call it a hoagie, sub or grinder, this sandwich 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

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

4 ounce BaconView 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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips.
2. Toss the potato wedges on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and half the garlic powder. Season with salt and pepper and set aside.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer the cooked vegetables to a plate.
4. In a small microwave-safe bowl, combine the remaining garlic powder and 2 tablespoons butter. Microwave until the butter has softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. Slice the baguettes lengthwise, stopping before cutting all the way through. Spread the garlic butter onto the cut sides. Place the baguettes cut sides up on a second baking sheet. Toast on the middle rack until golden, 2-3 minutes.
5. Open the package of chopped chicken and drain off any excess liquid. Season the chicken generously with salt and pepper. Heat a large drizzle of olive oil in the same pan used for the vegetables over medium-high heat. Add the chicken and Italian seasoning; cook, stirring, until the chicken is browned and cooked through, 4-6 minutes. Stir in the chicken stock concentrate and 2 tablespoons water. Season with salt and pepper. Return the cooked vegetables to the pan and stir to combine.
6. Spread the cut sides of the bottom baguette halves with half of the garlic sauce. Top with the chicken and vegetable mixture, then sprinkle with mozzarella cheese. Return the sandwiches to the middle rack and bake until the cheese melts, 2-3 minutes. Divide the sandwiches and roasted potato wedges between plates. Serve with the remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or provolone would work well in place of mozzarella for a similar melty texture.

How do I store leftovers?

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and vegetables in a pan and toast the baguette again before assembling.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure your chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.