Italian Sausage & Pepper Sandwiches with Roasted Prince of Orange Potatoes

Italian Sausage & Pepper Sandwiches

with Roasted Prince of Orange Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe calls on the classic pairing of Italian sausages, loaded with sweet and aromatic flavor, and sweet peppers. We’re cooking the peppers with onion and fresh tomatoes and then adding in the browned sausages before piling it all onto rustic ciabatta rolls. Roasted wedges of Prince of Orange potatoes (an especially creamy, orange-tinged variety) make for a simple, satisfying side.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Line a sheet pan with aluminum foil. Wash and dry the potatoes; quarter lengthwise. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully transfer to a serving dish and set aside in a warm place. Remove and discard the foil.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and thinly slice the onion. Peel and roughly chop the garlic. Quarter the tomatoes. Place in a bowl and season with salt and pepper. Halve the rolls. Halve the sausages crosswise, then lengthwise.

Brown the sausages:
3 Brown the sausages:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sausages in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the sausages:
4 Cook the vegetables & finish the sausages:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the vinegar, seasoned tomatoes, browned sausages, and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has thickened. Turn off the heat. Season with salt and pepper to taste.

Toast the rolls:
5 Toast the rolls:

While the vegetables cook, place the rolls on the same sheet pan, cut side up. Drizzle with olive oil and season with pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a work surface.

Assemble the sandwiches & serve your dish:
6 Assemble the sandwiches & serve your dish:

Divide the cooked vegetables and sausages among the bottoms of the toasted rolls. Top with the cheese. Complete the sandwiches with the roll tops. Divide among 4 dishes. Serve the sandwiches with the roasted potatoes on the side. Enjoy!

Tips from Home Chefs

1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Line a sheet pan with aluminum foil. Wash and dry the potatoes; quarter lengthwise. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully transfer to a serving dish and set aside in a warm place. Remove and discard the foil.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and thinly slice the onion. Peel and roughly chop the garlic. Quarter the tomatoes. Place in a bowl and season with salt and pepper. Halve the rolls. Halve the sausages crosswise, then lengthwise.

Brown the sausages:
3 Brown the sausages:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sausages in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & finish the sausages:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the vinegar, seasoned tomatoes, browned sausages, and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has thickened. Turn off the heat. Season with salt and pepper to taste.

Cook the vegetables & finish the sausages:
Toast the rolls:
5 Toast the rolls:

While the vegetables cook, place the rolls on the same sheet pan, cut side up. Drizzle with olive oil and season with pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a work surface.

6 Assemble the sandwiches & serve your dish:

Divide the cooked vegetables and sausages among the bottoms of the toasted rolls. Top with the cheese. Complete the sandwiches with the roll tops. Divide among 4 dishes. Serve the sandwiches with the roasted potatoes on the side. Enjoy!

Assemble the sandwiches & serve your dish:
Browse Steps
1 of 6