Italian Chicken and Pepper Sandwiches with Potato Wedges and Garlic Sauce

There’s something irresistible about a hearty sandwich loaded with tender meat, melted cheese and charred vegetables. This recipe brings all that goodness together with Italian-seasoned chicken, sautéed peppers and onions, gooey mozzarella and a creamy garlic sauce-all tucked into garlic butter baguettes. Serve with golden potato wedges for a complete meal that will have everyone asking for seconds.

Perfect for a weeknight dinner or a casual gathering, these sandwiches are easy to make and packed with flavor. The combination of tangy garlic sauce, savory chicken and sweet peppers creates a satisfying bite every time. Let’s get cooking!

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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 the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper into strips.
2. Toss the potato wedges on a baking sheet with a large drizzle of oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and half the garlic powder (reserve the rest). Season with salt and pepper. Set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer the vegetables to a plate and set aside.
4. In a small microwave-safe bowl, combine the butter and remaining garlic powder. Microwave until the butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper. Slice the baguettes lengthwise without cutting all the way through. Spread the garlic butter onto the cut sides. Place the baguettes cut sides up on a second baking sheet. Toast on the middle rack until golden, 2-3 minutes.
5. Pat the chicken dry with paper towels and season generously with salt and pepper. Heat a large drizzle of 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, 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. Turn off the heat.
6. Spread the bottom halves of the toasted garlic baguettes with half of the garlic sauce. Top with the chicken and vegetable mixture, then sprinkle with mozzarella cheese. Return to the middle rack until the cheese melts, 2-3 minutes. Divide the sandwiches and potato wedges between plates. Serve with the remaining garlic sauce on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

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

What can I substitute for the demi-baguette?

Any crusty bread like ciabatta rolls, hoagie rolls or even a French baguette 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.