Italian Chicken and Pepper Sandwiches with Roasted Broccoli and Tangy Garlic Sauce

There’s something irresistible about a hearty sandwich filled with tender meat, melted cheese and lightly charred vegetables. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce. All of this is stuffed inside garlic butter baguettes and served with golden brown potato wedges and roasted broccoli for a dinner that will have you head over heels at first bite.

Whether you call it a hoagie, sub, grinder or wedge, this classic sandwich is a crowd-pleaser. The combination of flavors and textures-from the crispy baguette to the savory chicken and melted cheese-creates a satisfying meal that’s perfect for any night of the week.

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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

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

1 unit BroccoliView 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 TBSP butter (4 TBSP for 4 servings); 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 TBSP water (4 TBSP for 4 servings). 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 a different type of cheese?

Yes, provolone or provolone would also work well in this sandwich.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with extra firm tofu or your favorite plant-based protein and use vegetable stock concentrate.

How do I store leftovers?

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