Italian Herb Chicken and Pepper Sandwiches with Roasted Asparagus and Garlic Sauce

There’s something irresistible about a hearty sandwich loaded with tender meat, melted cheese and charred veggies. This recipe delivers all that and more: herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce stuffed into garlic butter baguettes. Served with golden potato wedges and roasted asparagus, it’s a complete meal that will have you coming back for seconds.

Perfect for a weeknight dinner, these sandwiches come together in under an hour with simple ingredients. The tangy garlic sauce adds a bright finish, while the roasted vegetables bring a nice balance. Whether you call it a hoagie, sub or grinder, this Italian-inspired creation is sure to become a 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

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips. Trim and discard the woody bottom ends from the asparagus.
2. Toss the potato wedges on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine the mayonnaise, sour cream and half the garlic powder. Season with salt and pepper and set aside. Swap the asparagus onto the baking sheet (in place of potatoes) and roast until lightly browned and tender, 10-12 minutes.
3. Heat a 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.
4. In a small microwave-safe bowl, combine the remaining garlic powder and the butter. Microwave until the butter softens, 10-15 seconds. Stir to combine and season with salt and pepper. Slice the baguettes lengthwise, stopping before cutting all the way through. Spread the garlic butter onto the cut sides. Place the baguettes cut side up on a second baking sheet. Toast on the middle rack until golden, 2-3 minutes.
5. Open the package of chopped chicken breast and drain off any excess liquid. 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 (4 tablespoons for 4 servings). Season with salt and pepper. Return the cooked vegetables to the pan and stir to combine.
6. 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 the mozzarella cheese. Return to the middle rack of the oven until the cheese melts, 2-3 minutes. 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 a different type of cheese?

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

Can I make this recipe ahead of time?

The garlic sauce and roasted vegetables can be prepared a day in advance. Assemble and bake the sandwiches just before serving.

What can I substitute for asparagus?

Green beans or broccoli florets are great alternatives; roast them similarly until tender.