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
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website

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.

Get Cooking
  • Nutrition
  • Calories
    770 Cals (est.)
Sheet Pan Pork Sausage & Pepper Sandwiches with Spiced Mayo & Parmesan Potatoes
  • 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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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

Line two sheet pans with foil. Place the zucchini rounds on a prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; 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!