Fast & Easy

Sheet Pan Hot Italian Sausage Sandwiches

with Peppers & Spiced Mayo

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. 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.
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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!