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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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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.
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.
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.
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.
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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