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Italian Chicken & Pepper Sandos

Italian Chicken & Pepper Sandos

with Potato Wedges & Tangy Garlic Sauce

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What’s not to love about the classic hoagie (or sub, or grinder, or wedge) filled with tender meat, melty cheese, and lightly charred veggies? We’ll wait. This version boasts herby, Italian-seasoned chicken, sautéed pepper and onion, gooey mozzarella, and a creamy garlic sauce. It’s all stuffed inside garlic butter baguettes and served with golden brown potato wedges for a dinner that’ll have you head over heels at first bite.

Allergens:EggsSoyMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Green Bell Pepper

2 tablespoon

Mayonnaise

(ContainsEggs, Soy)

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Garlic Powder

10 ounce

Chicken Breast Strips

1 tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

2 unit

Demi Baguette

(ContainsSoy, Wheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4602 kJ
Calories1100 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol175 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

2

• Toss potatoes on a baking sheet with a large drizzle of olive 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.

3

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

4

• While veggies cook, in a second small microwave-safe bowl, combine 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder; microwave until butter is 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.

5

• While garlic buns toast, pat chicken* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in pan used for veggies over medium high heat. Add chicken and Italian Seasoning; cook, stirring, 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 cooked veggies to pan; stir to combine. Turn off heat.

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 sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side.