Italian-Style Chicken and Pepper Sandwiches with Garlic Sauce and Potato Wedges

There’s something irresistible about a hearty sandwich loaded with tender meat, melted cheese and charred vegetables. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce, all tucked into garlic butter baguettes. Served alongside golden potato wedges, it’s a dinner that will have you coming back for more.

Perfect for a weeknight meal, this recipe comes together quickly with simple ingredients. The combination of flavors and textures-crispy wedges, soft bread, savory chicken and tangy sauce-is sure to please everyone at the table.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView 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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry the 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 drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, about 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and half of the garlic powder. Season with salt and pepper. Set aside.
4. Heat a 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, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. In a small microwave-safe bowl, combine the remaining garlic powder and the butter. Microwave until the butter has softened, about 10-15 seconds. Stir to combine and season with salt and pepper. Slice the baguettes lengthwise, stopping before cutting all the way through. Spread the garlic butter onto the cut sides. Place the baguettes cut side up on a second baking sheet. Toast on the middle rack until golden, about 2-3 minutes.
6. While the baguettes toast, drain any excess liquid from the diced chicken and season generously with salt and pepper. Heat a 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, about 4-6 minutes. Stir in the chicken stock concentrate and 2 tablespoons of water. Season with salt and pepper. Return the cooked vegetables to the pan and stir to combine.
7. 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, about 2-3 minutes. Divide the sandwiches and potato wedges between plates. Serve with the remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat tends to be more flavorful and moist. Adjust cooking time as needed.

What can I use instead of demi-baguettes?

You can use regular baguettes cut into smaller portions or any crusty roll like ciabatta or hoagie buns.

Can I make the garlic sauce dairy-free?

Yes, use vegan mayonnaise and dairy-free sour cream or yogurt. The sauce will still be creamy and delicious.