Sheet Pan Chorizo Sandwiches with Fig Mayo & Roasted Sweet Potato Wedges
Fast & Easy

Sheet Pan Chorizo Sandwiches

with Fig Mayo & Roasted Sweet Potato Wedges

40 MIN
2 Servings
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From the Test Kitchen

These flavorful sandwiches bring together ground chorizo (a type of Mexican spiced pork sausage), roasted pepper and onion, and sweet fig mayo between crispy toasted baguettes.
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  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Chorizo Sandwiches with Fig Mayo & Roasted Sweet Potato Wedges
Title
  • 10 oz Pork Chorizo
  • ½ lb Sweet Potato
  • 1 Red Onion
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 2 Tbsps Fig Spread
  • 2 Small Baguettes
  • 1 Poblano Pepper
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into 1-inch-wide wedges. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the baguettes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Roast the sweet potato wedges
2 Roast the sweet potato wedges

Place the sweet potato wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the chorizo & vegetables
3 Roast the chorizo & vegetables

Meanwhile, transfer the onion wedges and pepper pieces to a separate sheet pan. Drizzle with olive oil and season with salt and pepper if desired. Toss to coat; arrange in an even layer. Add the chorizo in an even layer (tearing into bite-sized pieces before adding). Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chorizo is cooked through. Leaving the oven on and reserving the sheet pan, transfer the roasted chorizo and vegetables to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

Toast the baguettes
4 Toast the baguettes

Place the halved baguettes on the reserved sheet pan, cut side up. Drizzle with olive oil if desired. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and fig spread. Assemble the sandwiches using the toasted baguettes, fig mayo, and roasted chorizo and vegetables. Serve the sandwiches with the roasted sweet potato wedges on the side. Garnish the sweet potatoes with the cheese. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into 1-inch-wide wedges. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the baguettes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

2 Roast the sweet potato wedges

Place the sweet potato wedges on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato wedges
Roast the chorizo & vegetables
3 Roast the chorizo & vegetables

Meanwhile, transfer the onion wedges and pepper pieces to a separate sheet pan. Drizzle with olive oil and season with salt and pepper if desired. Toss to coat; arrange in an even layer. Add the chorizo in an even layer (tearing into bite-sized pieces before adding). Roast 15 to 17 minutes, or until the vegetables are tender when pierced with a fork and the chorizo is cooked through. Leaving the oven on and reserving the sheet pan, transfer the roasted chorizo and vegetables to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

4 Toast the baguettes

Place the halved baguettes on the reserved sheet pan, cut side up. Drizzle with olive oil if desired. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

Toast the baguettes
Finish & serve your dish
5 Finish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and fig spread. Assemble the sandwiches using the toasted baguettes, fig mayo, and roasted chorizo and vegetables. Serve the sandwiches with the roasted sweet potato wedges on the side. Garnish the sweet potatoes with the cheese. Enjoy!

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