Italian Chicken and Pepper Sandwiches with Potato Wedges and Garlic Sauce

There’s something irresistible about a warm, toasty sandwich packed with tender meat, melty cheese and lightly charred veggies. This recipe takes all those classic flavors and gives them an Italian twist. Herb-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce come together inside garlic butter baguettes for a truly satisfying meal.

Pair these sandwiches with golden brown potato wedges for a complete dinner that’s perfect for any night of the week. The tangy garlic sauce adds a bright finish, making every bite unforgettable. Get ready to fall in love with this hearty, flavor-packed dish!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 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.
3. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder (reserve the rest). Season with salt and pepper. Set aside.
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. 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. Slice baguettes lengthwise, stopping before cutting 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.
6. While 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 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 chicken breast?

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

What can I substitute for sour cream in the garlic sauce?

Greek yogurt is a great substitute for sour cream. It will still provide a tangy, creamy texture.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure all other ingredients are gluten-free. The potato wedges are naturally gluten-free.