Italian Chicken & Pepper Sandos with Potato Wedges & Garlic sauce

I washed the potatoes, onion, and green pepper.

I cut the potatoes into thick wedges and sliced the onion and the green pepper.

I tossed the potatoes on a baking sheet with a large drizzle of oil, salt, and pepper and roasted them in the oven until golden brown and crispy.

I made the sauce with mayonnaise,  sour cream, and half the garlic powder and seasoned it with salt and pepper.

 

I heated a large drizzle of oil in a large pan over medium-high heat. I added the onion and green pepper cooked the vegetable, and I stirred the vegetable occasionally until softened and lightly browned and seasoned with salt and pepper. Then I cooked the chicken with the veggies.

I halved the baguettes lengthwise and toasted them in the oven until golden.

Then I spread the bottom half of the toasted garlic buns with half the garlic sauce. I topped it with chicken and veggie mixture, sprinkled it with mozzarella, and returned it to the middle rack until the cheese melted.  

 

 

I served the sandos with the potato wedges.