Chicken Sausage & Pepper Heroes
with Melty Mozzarella & Garlic Potato Wedges
- Soy
- Wheat
- Milk
For these Little Italy–inspired sandwiches, our chefs have pulled out all the stops. Mini baguette loaves are split open and slathered with garlic butter, then toasted until crispy and golden. They’re stuffed with crumbled pork sausage and tender, sautéed onions and peppers, then blanketed with mozzarella and baked again to ooey-gooey perfection.
Ingredients
12 ounce
Potatoes
1 unit
Long Green Pepper
1 unit
Yellow Onion
1 teaspoon
Garlic Powder
9 ounce
Italian Chicken Sausage Mix
1 unit
Tomato Paste
1 tablespoon
Italian Seasoning
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (You’ll use the remaining garlic powder in the next step.)
• Toss potatoes on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.
• While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. TIP: Add splashes of water as needed to prevent veggies from burning. • Transfer to a plate.
• Meanwhile, heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add pork sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Pat chicken dry with paper towels and season all over with salt and pepper. Swap in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.
• Stir tomato paste, half the Italian Seasoning, and ½ cup water into pan with sausage. (For 4 servings, use all the Italian Seasoning and 1 cup water.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
• When potatoes have about 5 minutes left, halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place, cut sides up, on a second baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toast on middle rack of oven until bread is golden, 3-4 minutes. • Carefully spoon sausage mixture onto bottom halves; top with veggies and mozzarella. TIP: The sandwiches are supposed to be messy—don’t be afraid to pile them high! • Return to middle rack until cheese melts, 2-3 minutes more.
• Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, flavorful sandwich; some found it a bit bland and suggested adding more seasoning or sauce.
- Ease of prep: Quick and easy to prepare, with several mentioning it's a family favorite they'd happily make again 🎉.
- Suggestions: Consider adding extra cheese, using marinara instead of tomato paste, or including a dipping sauce for the potatoes.
- Portions: Some felt the bread was too small for the filling; others wanted more peppers and onions.
- Variations: Try using garlic naan instead of baguette, or swap chicken sausage for chopped chicken cutlets for a different twist.
Reviews from our home cooks
I could eat this recipe every week. So easy to prepare, the only thing is I wish I had more marinara sauce to put with the chicken.
I loved the added flavor of garlic powder on the potatoes! A simple addition for a huge payoff. This is a great recipe.
I know the recipe stated that this was a messy sandwich, but this was REALLY a VERY MESSY sandwich. Meat, peppers, and cheese were piled high and kept falling off the bun. We finally just ate it with a fork. I think the bread was too small for the serving of meat and veggies.
Really, really flavorful. Almost maybe too much with the sauce as I think it would have been just fine without it ... but great flavors nonetheless.
Overall, delicious dinner. However, absolutely NOT enough peppers and onions. (Especially if the peppers and onions are meant to be the "vegetable" component of the meal.) Luckily, we had a green bell pepper, a few mini bell peppers, and two extra yellow onions at home, so we used those to add up to an adequate amount of veggies.
I really enjoyed this chicken hero sandwich. The only issue was my fingers on my left hand were tingling from chopping the peppers for several hours afterwards. Next time I'll slather olive oil on my hands before chopping the peppers.
It would be great if you offered another side. The potato wedges don't cook well. I've tried the air fryer and the oven. I believe it is the type of potato that comes in the box. They do not cook well. We tend to stay away from any dish with the potato wedges as a side. Just an FYI for you
Loved it! Fingerling potatoes cook too dry though. Needed more than a drizzle of oil
We used a garlic naan instead of the hoagie and it was great!
Added more cheese! But very good! Love your chicken sausage!
