Best Spiedini Hoagies With Caprese Relish Recipes

Spiedini image

Provided by Michael Chiarello : Food Network

Time 28m

Yield 10 to 12 skewers

Number Of Ingredients 4

1 pound Italian sausages, in casings
1 baguette, sliced into 1-inch pieces
10 to 12 woody rosemary branches (about 10 inches long)
Olive oil, as needed

Steps:

Preheat an outdoor grill to medium heat.
Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool.
Alternately skewer the bread and the sausage onto the rosemary branches.
Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature.

Grilled Sweet and Hot Sausage Hoagies with Grilled Onion Marmalade and Red Peppers image

Provided by Bobby Flay

Yield 4 hoagies

Number Of Ingredients 14

3 red onions, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped
1 small jalapeno pepper, finely diced
1 cup red wine vinegar
1/4 cup creme de cassis
1/4 cup grenadine
1/4 cup red wine
1/4 coarsely chopped parsley
2 red peppers, grilled, quartered and seeded
1 pound hot Italian sausage, sliced in half, vertically, then quartered
1 pound sweet Italian sausage, sliced in half, vertically, then quartered
4 hoagie rolls

Steps:

Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.