HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Sausage & Arugula Sandos
Sheet Pan Sausage & Arugula Sandos

Sheet Pan Sausage & Arugula Sandos

with Melty Mozz, Pink Sauce & Potato Wedges

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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!

Tags:Easy CleanupEasy Prep

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

9 ounce

Italian Pork Sausage

2 unit

Demi Baguette

(ContainsWheat, Soy)

2.5 ounce

Marinara Cup

2 tablespoon

Cream Cheese


½ cup

Mozzarella Cheese


2 ounce


Not included in your delivery

1 tablespoon

Cooking Oil

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate96 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol105 mg
Sodium1810 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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• 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.