Italian Chicken and Pepper Sandwiches with Potato Wedges and Garlic Sauce

There’s something irresistible about a warm, toasty sandwich packed with tender meat, melted cheese and savory veggies. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce. All of that goodness is stuffed into garlic-buttered baguettes and served alongside golden potato wedges.

Whether you call it a hoagie, sub or grinder, this sandwich is a crowd-pleaser. The combination of flavors and textures-from the crispy wedges to the melty cheese-makes for a satisfying meal that’s perfect for any night of the week.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into ½-inch thick wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, slice the onion and long green pepper into thin strips. Heat a large skillet over medium-high heat with a little oil. Add the onion and pepper, season with salt and pepper and cook until softened and lightly charred, about 5-7 minutes. Transfer to a plate.
3. In the same skillet, add a bit more oil if needed. Add the chopped chicken breast, season with Italian seasoning, salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 5-6 minutes. Add the chicken stock concentrate and ¼ cup water, scraping up any browned bits. Simmer until the liquid reduces slightly, then remove from heat.
4. In a small bowl, mix together the mayonnaise, sour cream and garlic powder to make the garlic sauce. Set aside.
5. Slice the demi-baguettes in half lengthwise. Spread the cut sides with a little butter or oil. Toast in the oven or a dry skillet until lightly golden.
6. To assemble: spread a generous amount of garlic sauce on the bottom half of each baguette. Layer with the cooked chicken, then the sautéed peppers and onions. Top with mozzarella cheese. Place the sandwiches on a baking sheet and broil for 1-2 minutes until the cheese is melted and bubbly. Top with the other half of the baguette.
7. Serve the sandwiches with the roasted potato wedges on the side. Enjoy!

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and will be even more tender. Adjust cooking time as needed.

What can I use instead of demi-baguette?

Any crusty roll or hoagie bun will work. You can also use a regular baguette cut into sandwich-sized portions.

How do I store leftovers?

Store the sandwiches and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.