Sheet Pan Hot Italian Sausage Sandwiches with Peppers & Spiced Mayo
Fast & Easy

Sheet Pan Hot Italian Sausage Sandwiches

with Peppers & Spiced Mayo

35 MIN
2 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

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. Inspired by an Italian-American street fair classic, these flavorful sandwiches bring together spicy pork sausage and roasted peppers and onion between crispy toasted rolls.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Hot Italian Sausage Sandwiches with Peppers & Spiced Mayo
Title
  • 10 oz Hot Italian Pork Sausage
  • 2 Sandwich Rolls
  • 1 Red Onion
  • 1 oz Sliced Roasted Red Peppers
  • 2 cloves Garlic
  • ¾ lb Potatoes
  • 1 Bell Pepper
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Hot Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the rolls.

Roast the potatoes
2 Roast the potatoes

Place the potato pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Evenly sprinkle with the cheese. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sausage & vegetables
3 Roast the sausage & vegetables

Meanwhile, transfer the smashed garlic cloves, onion wedges, and sliced bell pepper to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Add the sausage 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 sausage is cooked through. Leaving the oven on and reserving the sheet pan, transfer the roasted sausage and vegetables to a large bowl; add the red peppers and toss to combine. 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 7 to 9 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 as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Assemble the sandwiches using the toasted rolls and finished sausage and vegetables. Serve the sandwiches with the roasted potatoes and spiced mayo on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the rolls.

2 Roast the potatoes

Place the potato pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Evenly sprinkle with the cheese. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Roast the sausage & vegetables
3 Roast the sausage & vegetables

Meanwhile, transfer the smashed garlic cloves, onion wedges, and sliced bell pepper to a separate sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Add the sausage 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 sausage is cooked through. Leaving the oven on and reserving the sheet pan, transfer the roasted sausage and vegetables to a large bowl; add the red peppers and toss to combine. 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 7 to 9 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 as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Assemble the sandwiches using the toasted rolls and finished sausage and vegetables. Serve the sandwiches with the roasted potatoes and spiced mayo on the side. Enjoy! 

Browse Steps
1 of 5