Italian Chicken and Pepper Sandwiches with Potato Wedges and Garlic Sauce

These Italian chicken and pepper sandwiches are packed with flavor: tender chicken seasoned with Italian herbs, sautéed peppers and onions and gooey melted mozzarella, all stuffed into garlic buttered baguettes. Served alongside golden potato wedges and a creamy garlic sauce, this meal is a satisfying twist on a classic hoagie.

Perfect for a weeknight dinner, this recipe comes together in about 35 minutes and uses simple ingredients. The combination of savory chicken, charred veggies and rich sauce makes every bite irresistible.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, slice onion and green pepper into thin strips. Cut chicken cutlets into bite-sized pieces. Season chicken with Italian seasoning, garlic powder, salt and pepper.
3. In a small bowl, mix mayonnaise, sour cream and chicken stock concentrate to make the garlic sauce. Set aside.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
5. In the same skillet, add onion and green pepper. Sauté until softened and lightly charred, about 4-5 minutes. Return chicken to skillet and toss to combine.
6. Slice demi-baguettes in half lengthwise. Spread butter on cut sides. Place on a baking sheet and toast in oven for 2-3 minutes until lightly golden.
7. Remove baguettes from oven. Divide chicken and pepper mixture among the bottom halves. Top with mozzarella cheese. Return to oven and bake until cheese melts, about 2-3 minutes.
8. Drizzle garlic sauce over the sandwiches and close with top halves. Serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or provolone would work well in place of mozzarella.

Can I make the garlic sauce ahead of time?

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

What can I substitute for chicken stock concentrate?

You can use 1 teaspoon of bouillon paste or 1/4 cup of chicken broth reduced to a glaze.