Open-Faced Pork Sausage Sandwiches
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Open-Faced Pork Sausage Sandwiches

Open-Faced Pork Sausage Sandwiches

on Cheesy Garlic Bread with Green Bell Peppers & Onion

There are few combinations more satisfying than sausage and peppers. After all, with the sweet caramelization on the peps and the super-savory notes in the meat, what could be more comforting? Here, the dynamic duo star in an effortless dinner that comes together on just two baking sheets. While the herb-seasoned bell peppers, onion, and sausage roast, cheesy garlic bread toasts alongside. Add a creamy garlic sauce for dipping or drizzling, and you’ve got effortlessly cozy cuisine at its finest.

Sheet Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit

Green Bell Pepper

1 unit

Yellow Onion

2 unit


(Contains Soy, Wheat)

1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

9 ounce

Italian Pork Sausage

½ cup

Italian Cheese Blend

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon


(Contains Eggs, Soy)

Not included in your delivery



2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1090 kcal
Fat71 g
Saturated Fat30 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber4 g
Protein37 g
Cholesterol170 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl



• Adjust racks to middle and top positions (middle, top, and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and slice bell peppers into strips. Halve, peel, and cut onion into ½-inch-thick wedges. Halve baguettes lengthwise.

Roast Veggies & Sausage

• Toss bell peppers and onion on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (all for 4 servings), half the garlic powder (you’ll use more in the next step), and a big pinch of salt and pepper. (For 4, divide veggies between 2 sheets.) • Place sausage* on same sheet. • Roast on middle rack until veggies are browned and tender and sausage is cooked through, 18-20 minutes. (For 4, roast on middle and top racks.)

Make Garlic Bread & Sauce

• Meanwhile, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the remaining garlic powder and season with salt and pepper. • Spread garlic butter onto cut sides of baguettes. Place cut sides up on a second baking sheet; evenly sprinkle with Italian cheese. • When veggies and sausage have a few minutes left, place sheet with garlic bread on top rack. Toast until cheese has melted, 3-4 minutes. (For 4, transfer sheet on top rack to bottom rack; toast bread on top rack. If needed, toast after sausage and veggies are done.) • While garlic bread toasts, in a separate small bowl, combine sour cream, mayonnaise, and a pinch of remaining garlic powder to taste. Season with salt and pepper.

Finish & Serve

• Transfer sausage to a cutting board; slice on a diagonal into ½-inch-thick pieces. • Divide cheesy garlic bread between plates and top with sausage and roasted veggies. Serve with sauce.