Best Sublime Hot Link Grilled Sandwich Recipes

Sublime Hot Link Grilled Sandwich image

Provided by Chris B.

Time 25m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 6

6 fresh French rolls (I used these wonderful rolls I got from my local Mexican market. Other white rolls would be great to)
6 links hot sausage, Louisiana
1/3 cup sliced onion
2 tablespoons butter
4 teaspoons hot English mustard
1/2 teaspoon salt

Steps:

Heat skillet on medium.
Add 1 tablespoon butter and place split roll face down in pan.
Allow roll to grill until desired level of golden-brown crispiness is reached. Remove roll from pan.
Add 1 tablespoon butter and onions to pan. Salt onions. Saute onions until soft and caramelized. Remove onions.
Split sausage lengthwise and place face down on pan. Grill until desired level of doneness is reached (I like mine heavily blackened and crispy) Flip sausage and cook other side.
Place onions and sausage on grilled rolls. Smear hot mustard on sausage. Serve and enjoy!

Hot Link Sausage Sandwich image

Provided by poc0145

Time 25m

Yield 1 sandwich, 6 serving(s)

Number Of Ingredients 5

Steps:

Slice each sausage in four slices lengthwise.
Slice each French roll to open without cutting all the way through.
Top each roll with four slices of the sausage.
Place a slice of mozzarella cheese over the sausage.
Place the sandwich on a baking sheet.
Place into a preheated 350 degree oven. cook sandwiches until the cheese and bread browns.
Remove the sandwiches and top with thinly sliced pickles and tomatoes.
Enjoy, these are addictive.

Nutrition Facts : Calories 296.2, Fat 15.7, SaturatedFat 6.7, Cholesterol 43, Sodium 1426, Carbohydrate 24, Fiber 2.5, Sugar 3.8, Protein 14.7

Hot Links image

Provided by JJ Johnson

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

6 hot link sausages, split lengthwise
Neutral oil, such as canola
2 large sweet onions, halved and sliced 1/4 inch thick
2 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 cup ketchup
2 teaspoons brown sugar
2 teaspoons cider vinegar
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
6 hot dog buns, split

Steps:

Preheat a large grill pan over high heat until almost smoking.
Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn't burn, until tender, 15 minutes.
Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
Serve the hot links in the toasted buns, smothered with the barbecued onions.