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 vegetables. This version features herby Italian-seasoned chicken, sautéed onions and green peppers, gooey mozzarella and a creamy garlic sauce, all stuffed into garlic butter baguettes. Served alongside golden brown potato wedges, it’s a dinner that will have you hooked from the first bite.

This recipe is simple enough for a weeknight but impressive enough for company. The combination of flavors and textures-crispy potatoes, soft bread, savory chicken and tangy sauce-creates a satisfying meal that everyone will love.

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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 Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice green 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. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder (you’ll use the rest later). Season with salt and pepper.
3. Heat a large drizzle of olive 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. Turn off heat; transfer to a plate.
4. While veggies cook, in a second small microwave-safe bowl, combine 2 TBSP butter and remaining garlic powder; microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. Slice baguettes lengthwise, stopping before you get 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. (For 4 servings, use 4 TBSP butter.)
5. While garlic buns toast, pat chicken dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in the 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 TBSP water. Season with salt and pepper. Return cooked veggies to pan; stir to combine. Turn off heat. (For 4 servings, use 4 TBSP water.)
6. Spread bottom halves of toasted garlic buns 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.

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-baguettes?

You can use any crusty rolls or even a full-size baguette cut into portions. Adjust toasting time accordingly.

Can I make this recipe dairy-free?

Yes, use dairy-free mayonnaise, sour cream, butter and mozzarella alternatives. The flavor will be slightly different but still delicious.