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 bell 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 bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.

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 butter has 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 baguettes toast, open package of chicken* and drain off any excess liquid; 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 veggies to pan; stir to combine.

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.

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