Italian Chicken and Pepper Sandwiches with Garlic Sauce and Potato Wedges

There’s something irresistible about a warm, toasty sandwich loaded with tender meat, melty cheese and flavorful veggies. This recipe delivers all that and more: herby Italian-seasoned chicken, sautéed peppers and onions, gooey mozzarella and a creamy garlic sauce, all stuffed into garlic butter baguettes. On the side, golden potato wedges complete the meal.

Perfect for a weeknight dinner or a casual gathering, these sandwiches are sure to become a favorite. The combination of textures and flavors-crispy bread, savory chicken, soft peppers and rich cheese-creates a satisfying experience with every bite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry potatoes; cut into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice green pepper into strips.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder. Season with salt and pepper; set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and green 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 butter. Microwave until softened, 10-15 seconds. Stir in salt and pepper. Slice baguettes lengthwise without cutting all the way through; spread garlic butter on cut sides. Place cut sides up on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.
6. Pat chicken dry; season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and Italian seasoning; cook, stirring, until browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 tablespoons water; season with salt and pepper. Return cooked veggies to pan; stir to combine. Turn off heat.
7. Spread bottom halves of toasted baguettes with half the garlic sauce. Top with chicken-veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. Divide sandwiches and potato wedges between plates. Serve with remaining garlic sauce on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

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-baguette?

Any crusty roll or hoagie bun will work. Adjust toasting time accordingly.

Can I make the garlic sauce ahead of time?

Absolutely. The garlic sauce can be prepared up to 2 days in advance and stored in the refrigerator.