Sheet Pan Sausage & Arugula Sandos
with Melty Mozz, Pink Sauce & Potato Wedges
- Milk
- Soy
- Wheat
Sausage and peppers are a classic duo so we put on our matchmaking hats and thought, “Why not pair Italian pork sausage with something else peppery?” Enter: arugula! This bright, crisp green has a peppery bite that’s a natural match for rich, savory sausage. The two join up in these hoagie-style sandwiches with creamy tomato sauce and melty mozzarella cheese. With roasted potato wedges on the side, this entire meal is #relationshipgoals!
Ingredients
12 ounce
Potatoes
2 ounce
Arugula
1 tablespoon
Fry Seasoning
2 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
9 ounce
Italian Pork Sausage
2.5 ounce
Marinara Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Lightly oil empty side, then add sausage*. (For 4 servings, place sausage on a second lightly oiled baking sheet; roast on middle rack.) • Roast on top rack until potatoes are browned and tender and sausage is cooked through, 20-25 minutes for potatoes and 15-17 minutes for sausage.
• While potatoes and sausage roast, slice baguettes lengthwise, stopping before you get all the way through. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. • Place, cut sides up, directly on oven rack. Toast until golden, 3-5 minutes.
• While bread toasts, in a medium microwave-safe bowl, combine marinara and cream cheese. Microwave for 30 seconds; stir until smooth. • Once sausage is cooked, transfer to a cutting board. Once cool enough to handle, halve lengthwise. Transfer potato wedges to a plate.
• Carefully arrange toasted baguettes on same baking sheet. Spread half the pink sauce onto cut sides. Fill with sausage, then spoon remaining pink sauce over top. Evenly sprinkle with mozzarella. • Return to top rack until cheese melts, 2-3 minutes.
• In a large bowl, toss arugula with 1 TBSP olive oil (2 TBSP for 4 servings) and a pinch of salt and pepper. Fill sandwiches with as much arugula as you like. • Divide sandwiches between plates. Serve with potato wedges and any remaining arugula on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty pink sauce and sausage combo, though some found it bland and wished for more seasoning 🍲.
- Ease of prep: Customers appreciated the simple one-pan cooking method, but some had issues with smoke and grease from the sausages.
- Suggestions: Consider removing sausage casings before cooking; they were often too tough to bite through comfortably.
- Portions: Several noted an excessive amount of arugula provided; consider reducing or offering alternative uses.
- Bread: Some found the buns too small or fragile for the fillings; larger or sturdier rolls might improve the experience.
Reviews from our home cooks
While the vast amounts of arugula were uninspired (we ended up adding balsamic vinegar and making a rather mundane salad with it), the sandos were easy to prepare and one of the best tasting dishes we've had so far.
Really yummy. I changed up the recipe a little by removing the sausage from the casing and crumbled it in the pan when cooking it. So our Sandos were like Italian sloppy joes. All enjoyed.
Loved the arugula, perfect flavor with the sausage & sauce. Cooked potatoes a little extra for a little crunch, yummm!
Can't go wrong with their sausage sandwiches. Was a breeze to make and the sauce was a lovely addition, adding a great depth for the flavor profile. My only note would be, and this is a personal preference, to add very little cheese at first as it can slightly overpower the flavors, but balance well when accounting for individual taste.
Great flavors, and everyone in the family likes sausage/marinara subs. I added a little balsamic vinegar to the arugula to make it less bitter. I might use a thicker & softer bread next time, as the baguette was very crunchy after toasting, making the sandwich hard to eat.
I didn't think I would love this but it's delicious! Fresh spinach works as well if you wait too long to prepare and the arugula goes bad (like I did). Love the pink sauce!
Really good! Do think it needed some more sauce. I had some extra on hand, so I added it. The Arugula was a nice touch.
Delicious! A little too much arugula, we ended up having to throw away at least half of the portion. However, we would definitely order this one again. Very filling and really yummy.
This meal was so easy. One sheet pan and super easy on the table. Thanks HF
It was pretty good, but we are all super tired of roasted potato wedges. The arugula was a lovely touch and the sausages and buns were good. This isn't something we'd think to make, so kind of fun that my son picked it for his night to cook.
