Best Grilled Sausage And Peppers Sandwiches Recipes

GRILLED SAUSAGE AND PEPPERS SANDWICHES

Grilled Sausage and Peppers Sandwiches image

A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 13

Ingredients

1 tablespoon balsamic vinegar
1 clove garlic, finely grated
1 1/2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
5 tablespoons olive oil
1 red bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 green bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 serrano pepper, halved lengthwise, seeds and membranes removed
1 medium yellow onion, trimmed and cut into 1-inch thick wedges
6 sweet Italian sausages (about 1 1/2 pounds)
6 hoagie rolls
12 slices provolone cheese
1 cup store-bought marinara sauce, warmed

Steps:

Prepare a grill for medium-high heat.
Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

HOT SMOKED TURKEY SAUSAGE SANDWICHES WITH GRILLED ONIONS, FENNEL AND PEPPERS

Hot Smoked Turkey Sausage Sandwiches with Grilled Onions, Fennel and Peppers image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 Italian spicy peppers
1 Spanish onion
1 small fennel bulb
2 tablespoons olive oil
Salt
3 pounds link sweet Italian turkey sausage
4 hoagie rolls, centers removed
4 ounces aged provolone
Hot Green Apple Chutney, recipe follows
1/2 onion, sliced thin
1/4 teaspoon minced garlic
1/2 teaspoon minced ginger
2 Granny Smith apples, cored and diced into 1/4-inch by 1/4-inch
1/2 teaspoon pickling spice
2 tablespoons apple cider
Salt and pepper

Steps:

Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone.
In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper.