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 perfectly charred vegetables. This recipe delivers all that and more: herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce, all stuffed inside garlic butter baguettes. Served alongside golden brown potato wedges, it’s a meal that will have you head over heels from the very first bite.

Best of all, this satisfying dinner comes together in under an hour with simple ingredients. Whether you’re feeding the family or treating yourself, these sandwiches are sure to become a new favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice bell 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 (reserve the rest). Season with salt and pepper.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 tablespoons butter; microwave until butter has softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. Slice baguettes lengthwise, stopping before cutting 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.
5. While garlic baguettes toast, open package of chicken and drain off any excess liquid; season generously with salt and pepper. Heat a large drizzle of olive oil in the same 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 tablespoons water. Season with salt and pepper. Return veggies to pan; stir to combine.
6. Spread cut sides of bottom baguette halves 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 for dipping.

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 this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store the sandwiches and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.