Loaded BBQ Chicken and Green Pepper Subs with Garlic Potato Wedges

If you’re looking for a hearty, crowd-pleasing meal that’s as fun to eat as it is to make, these loaded BBQ chicken and green pepper subs are just the ticket. Piled high with tender dark meat chicken coated in sweet and smoky barbecue sauce, sautéed green peppers and a blend of cheddar and mozzarella cheeses, every bite is a flavor explosion. The subs are served on toasted demi-baguettes that get perfectly crispy and cheesy in the oven.

But the goodness doesn’t stop there-alongside the subs, you’ll find crispy garlic potato wedges roasted to golden perfection. A side of cool ranch dressing and extra BBQ sauce for dipping ties it all together. This recipe makes enough for a generous family dinner or for meal prepping lunches throughout the week. Get ready for a satisfying, cheesy and saucy sandwich experience that will have everyone coming back for seconds.

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Ingredients

16 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

24 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and position racks in the top and middle. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Halve the green peppers lengthwise, remove the cores and slice into thin strips. Cut the demi-baguettes in half lengthwise.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, garlic powder, salt and pepper. Spread them in a single layer. Roast on the top rack until golden brown and tender, about 20-25 minutes.
3. While the potatoes roast, heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced green peppers and cook, stirring occasionally, until they begin to brown, about 5 minutes. Drain any excess liquid from the diced chicken, then add it to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the peppers are tender and the chicken is browned and cooked through, 5-7 minutes more. (If making a larger batch, cook in batches and transfer to a bowl.)
4. Stir 3 tablespoons of BBQ sauce (or 6 tablespoons for a larger batch) into the pan with the chicken and peppers. Cook until warmed through, about 30-60 seconds. Remove from heat and sprinkle the cheddar cheese evenly over the mixture. Cover the pan to let the cheese melt.
5. Meanwhile, line a second baking sheet with foil. Arrange the baguette halves cut side up on the sheet. Divide the mozzarella cheese among the bottom halves. Bake on the middle rack until the bread is golden and the cheese is melted, about 4-6 minutes.
6. Once the baguettes are toasted, spoon the cheesy BBQ chicken and pepper mixture onto the mozzarella-topped bottom halves. Close the subs with the top halves. Slice each sub in half if desired. Divide the subs and potato wedges among plates. Serve with ranch dressing and the remaining BBQ sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced skinless chicken breast for the dark meat. Keep in mind that breast meat cooks faster and may dry out if overcooked, so adjust cooking time accordingly.

How do I store leftovers?

Store leftover subs and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispness.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free baguettes or rolls and ensure your BBQ sauce and ranch dressing are certified gluten-free.