with Potato Wedges & Tangy Garlic Sauce
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
Utensils
Yukon Gold Potatoes
12 ounce
Yellow Onion
1 unit
Long Green Pepper
1 unit
Mayonnaise
2 tablespoon
Sour Cream
2 tablespoon
Garlic Powder
1 teaspoon
Chicken Breast Strips
10 ounce
Italian Seasoning
1 tablespoon
Chicken Stock Concentrate
1 unit
Demi-Baguette
2 unit
Mozzarella Cheese
0.5 cup
Olive Oil
2 tablespoon
Butter
2 tablespoon
Salt
Pepper
• 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 green pepper into strips.
• 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.
• Heat a large drizzle of olive 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 2 TBSP butter 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. • 4 SERVINGS: Use 4 TBSP butter.
• 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. Season with salt and pepper. Return cooked veggies to pan; stir to combine. Turn off heat. • 4 SERVINGS: Use 4 TBSP water.
• 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.
4561
kJ
Energy (kJ)
1090
kcal
Calories
56
g
Fat
19
g
Saturated Fat
102
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
47
g
Protein
160
mg
Cholesterol
1210
mg
Sodium
with Dark Meat Chicken, Potato Wedges & Garlic Sauce
with Roasted Potatoes & Tangy Garlic Sauce
with Dark Meat Chicken, Potato Wedges & Garlic Sauce
with Dark Meat Chicken, Potato Wedges & Garlic Sauce
with Roasted Potatoes & Tangy Garlic Sauce
with Roasted Potatoes & Tangy Garlic Sauce
with Dark Meat Chicken, Potato Wedges & Garlic Sauce
with Roasted Potatoes & Tangy Garlic Sauce
