Italian Chicken and Pepper Sandwiches with Roasted Broccoli and Garlic Sauce

There’s something irresistible about a warm sandwich loaded with tender meat, melty cheese and lightly charred vegetables. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a tangy garlic sauce, all stuffed inside garlic butter baguettes. Served with golden potato wedges and roasted broccoli, it’s a complete meal that hits all the right notes.

Perfect for a weeknight dinner, this recipe comes together in about 35 minutes and uses simple ingredients. The creamy garlic sauce adds a bright finish, while the roasted vegetables bring a satisfying crunch. 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

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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. Cut broccoli into bite-size pieces if necessary.
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. Season with salt and pepper. Set aside.
3. On a separate baking sheet, toss broccoli with olive oil, salt and pepper. Roast on middle rack until browned and tender, 15-20 minutes.
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 has softened, 10-15 seconds. Stir to combine and season with salt and pepper. Slice baguettes lengthwise, stopping before you cut all the way through; spread garlic butter onto cut sides. Place cut sides up on a baking sheet. Toast on middle rack until golden, 2-3 minutes.
6. Open package of chicken and drain off any excess liquid; season generously with salt and pepper. Heat a large drizzle of olive oil in the same 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.
7. 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 breast?

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

What can I substitute for the demi-baguettes?

You can use regular baguettes, ciabatta rolls or even hoagie buns. Adjust toasting time accordingly.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream, mayonnaise, butter and mozzarella alternatives. The flavor will vary slightly.