Italian Chicken & Pepper Sandos with Potato Wedges & Garlic Sauce

Step 1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips. • Pat chicken* dry with paper towels; slice crosswise into ½-inch-thick strips.

Step 2

• Toss potatoes on a baking sheet with a large drizzle of 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 (you’ll use the rest later). Season with salt and pepper.

Step 3

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate.

Step 4

• While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings); microwave until just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. • Slice baguettes lengthwise, stopping before you get 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.

Step 5

• While garlic buns toast, heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; season generously with Italian Seasoning, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return veggies to pan; stir to combine. Turn off heat.

Step 6

• Spread bottom halves of toasted garlic buns 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 sandos and potato wedges between plates. Serve with remaining garlic sauce on the side.