Sheet Pan Pork Sausage & Pepper Sandwiches with Spiced Mayo & Parmesan Potatoes
Easy Prep & Cleanup

Sheet Pan Pork Sausage & Pepper Sandwiches

with Spiced Mayo & Parmesan Potatoes

35 MIN
-$0.05/serving 2 Servings
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    From the Test Kitchen

    Chefs! To start the new year off with a clean slate, 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
      780 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pork Sausage & Pepper Sandwiches with Spiced Mayo & Parmesan Potatoes
    Title
    • 10 oz Hot Italian Pork Sausage
    • 2 Sandwich Rolls
    • 3 oz Shishito Peppers
    • 1 Red Onion
    • 1 oz Sliced Roasted Red Peppers
    • 2 cloves Garlic
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Hot Sauce
    • 2 Zucchini
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1-inch-thick rounds. Halve the bread. 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 stems of the shishito peppers. Thoroughly wash your hands immediately after handling.

    Roast the zucchini
    2 Roast the zucchini

    Place the zucchini rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Evenly sprinkle with the cheese. Roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is 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 prepared shishito 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 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 roasted red peppers and toss to combine. Taste, then season with salt and pepper if desired.

    Toast the bread
    4 Toast the bread

    Place the halved bread on the reserved sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. 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 bread and finished sausage and vegetables. Serve the sandwiches with the roasted zucchini and spiced mayo on the side. Enjoy!

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    Sheet Pan Pork Sausage & Pepper Sandwiches

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the zucchini into 1-inch-thick rounds. Halve the bread. 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 stems of the shishito peppers. Thoroughly wash your hands immediately after handling.

    2 Roast the zucchini

    Place the zucchini rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Evenly sprinkle with the cheese. Roast 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.

    Roast the zucchini
    Roast the sausage & vegetables
    3 Roast the sausage & vegetables

    Meanwhile, transfer the smashed garlic cloves, onion wedges, and prepared shishito 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 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 roasted red peppers and toss to combine. Taste, then season with salt and pepper if desired.

    4 Toast the bread

    Place the halved bread on the reserved sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

    Toast the bread
    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 bread and finished sausage and vegetables. Serve the sandwiches with the roasted zucchini and spiced mayo on the side. Enjoy!

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