Italian Chicken and Pepper Sandwiches with Garlic Sauce and Potato Wedges

There’s something irresistible about a warm, toasty sandwich packed with tender meat, melty cheese and lightly charred vegetables. This version features Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce, all tucked into garlic butter baguettes. Pair it with golden potato wedges for a complete meal that will have everyone coming back for seconds.

These sandwiches are perfect for a weeknight dinner or a casual gathering. The combination of flavors and textures-crispy bread, savory chicken, sweet peppers and tangy sauce-is simply unbeatable. Plus, the potato wedges are a fantastic side that roasts while you prepare the filling.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 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. Preheat the oven to 450°F (230°C). Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips.
2. On a baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and half of the garlic powder. Season with salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. In a small microwave-safe bowl, combine the remaining garlic powder and the butter. Microwave until the butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper. Set aside.
6. Slice the baguettes lengthwise, stopping before 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.
7. Pat the chicken dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive 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.
8. Spread the cut sides of the bottom baguette halves 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.
9. Divide the sandwiches and potato wedges between plates. Serve with the remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

What can I substitute for the demi-baguette?

You can use regular baguettes, hoagie rolls or even ciabatta rolls. Adjust toasting time accordingly.

How do I store leftovers?

Store the sandwich components separately in the refrigerator. Reheat the chicken and vegetables in a pan and toast the bread before assembling.