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

Sheet Pan Chorizo Sandwiches

with Fig Mayo & Roasted Sweet Potatoes

35 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. These flavorful sandwiches bring together ground chorizo (a type of Mexican spiced pork sausage), roasted peppers and onion, and sweet fig mayo between crispy toasted rolls.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Sheet Pan Chorizo Sandwiches with Fig Mayo & Roasted Sweet Potatoes
Title
  • 10 oz Pork Chorizo
  • 2 Sandwich Rolls
  • ½ lb Sweet Potato
  • 1 Red Onion
  • 4 oz Sweet Peppers
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 2 Tbsps Fig Spread
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the rolls.

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, skin side down. 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 quartered peppers to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. 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 large bowl. Taste, then season with salt and pepper if desired.

Toast the rolls
4 Toast the rolls

Place the halved rolls on the reserved sheet pan, cut side up. Drizzle with olive oil. 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 rolls, 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

Sheet Pan Chorizo Sandwiches

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. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the rolls.

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, skin side down. 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 quartered peppers to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. 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 large bowl. Taste, then season with salt and pepper if desired.

4 Toast the rolls

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

Toast the rolls
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 rolls, 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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