HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Chicken & Pepper Sandos
Italian Chicken & Pepper Sandos

Italian Chicken & Pepper Sandos

with Potato Wedges & 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? 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 potato wedges for a dinner that’ll have you head over heels at first bite.


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

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

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Long Green Pepper

2 tablespoon



2 tablespoon

Sour Cream


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


Not included in your delivery

2 tablespoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1110 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate103 g
Sugar11 g
Dietary Fiber7 g
Protein48 g
Cholesterol175 mg
Sodium1160 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• 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.


• 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.


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


• 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.