Festival-Style Grilled Italian Sausage Sandwiches27 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.” - by carina
Original recipe yields 4 servings
- Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
- Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
- Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
- Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Amount Per Serving (4 total)
- 632 cal
- 33.7 g
- 56.2 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"Oh my, there's nothing quite so tasty as a grilled Italian sausage sandwich! My husband and I are no strangers to making these and definitely feel you shouldn't have to wait for summer to have such a ..." See moretreat. We use both hot and sweet sausage and use red and green peppers along with the onion. We love grilling veggies and these give the sandwiches a nice smokiness. Be sure not to poke the sausages as you'll end up releasing all of those wonderful juices. I put my rolls under the broiler to get them nice and toasty. My husband tops his sandwich off with a spicy brown mustard, but I always top mine off with marinated cherry tomatoes. I cut them in half and marinate them at room temp. in a mix of olive oil, balsamic vinegar, a bit of kosher salt, basil and oregano. For a quick and easy meal there's nothing that beats this!"
"Other than maybe Bobby Flay, I can think of no better grill master than hubby - and he says, "Don't poke the sausages!" Grill them over medium coals, till browned on all sides, about 12 minutes. They..." See more will be perfectly juicy and have that delightful "snap" when you bite into them. This sandwich is nothing new for us, but grilling the peppers and onions made all the difference in the world. Until now I had always cooked them in a skillet and while that's delicious too, it is no substitute for what the submitter intended in this recipe. I was really amazed at the difference the roasted, charred peppers and onions made, in color as well as taste. Out of this world good!"
"Your recipe is great. I have done it your way and love it but I would also like to suggest a "shortcut" on the veggies that comes out pretty tasty. You can cut up the peppers and onions and grill the..." See morem OR buy what my grocer sells as a frozen "Fajita mix" of onions and peppers. Either way, put them in a foil pouch with a couple of ounces of olive oil, salt, pepper and a little chopped garlic, more if you like. Fold the foil up good so it doesn't leak all over and set your grill on fire. Just keep flipping the foil packet while your meat cooks and it wil turn out deeeeeeeelishous "
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