Italian Chicken and Pepper Sandos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

Step 2

In a small bowl, combine mayonnaise, sour cream, and half the garlic powder. Season with salt and pepper.

Step 3

Heat a 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. Transfer to a plate.

Step 4

While veggies cook, in a second small microwave-safe bowl, combine remaining garlic powder and 2 tbsp butter. Microwave until butter is just softened. Stir to combine. Season with salt and pepper and set aside.

Step 5

Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides on a baking sheet. Bake at 450 degrees for 2-3 minutes, until golden brown.

Step 6

While bread toasts, pat chicken dry and season with salt and pepper. Heat a large drizzle of olive oil in pan used for veggies over medium-high hear. Add chicken and italian seasoning. Cook, stirring until chicken is browned, 4-6 minutes.

Step 7

Stir in stock concentrate and 2 tbsp water. Season with salt and pepper. Return veggies to pan and stir to combine.

Step 8

Spread cut sides of bottom baguette halves 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.