Italian Chicken & Pepper Sandos with Potato Wedges & Tangy Garlic Sauce

Ingredients

Steps

1. 1Mark step 1 done

   Adjust the oven racks to the top and middle positions and preheat the oven to 450°F. Wash and dry the produce. Cut the potatoes into ½-inch wedges, thinly slice the onion, and thinly slice the green pepper.

2. 2Mark step 2 done

   Toss the potatoes on a baking sheet with oil, salt, and pepper. Roast on the top rack until golden and crispy, 20–25 minutes.

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3. 3Mark step 3 done

   While the potatoes roast, combine the mayonnaise, sour cream, and half the garlic powder in a small bowl. Season with salt and pepper.

4. 4Mark step 4 done

   Heat oil in a large pan over medium-high heat. Add the onion and green pepper and cook until softened and lightly browned, 5–7 minutes. Season with salt and pepper, then transfer to a plate.

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5. 5Mark step 5 done

   Combine the butter and remaining garlic powder in a microwave-safe bowl. Microwave until softened, 10–15 seconds, stir together, and season with salt and pepper. Slice the baguettes lengthwise, spread the garlic butter onto the cut sides, and toast cut-side up on the middle rack until golden, 2–3 minutes.

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6. 6Mark step 6 done

   Pat the chicken dry and season generously with salt and pepper. Cook it in the pan used for the vegetables with the Italian seasoning until browned and cooked through, 4–6 minutes. Stir in the stock concentrate and 2 tablespoons water. Return the vegetables to the pan and combine.

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7. 7Mark step 7 done

   Spread the bottom halves of the toasted baguettes with half the garlic sauce. Top with the chicken and vegetables, sprinkle with mozzarella, and return to the middle rack until the cheese melts, 2–3 minutes.

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8. 8Mark step 8 done

   Divide the sandos and potatoes between plates. Serve with the remaining garlic sauce.