Grilled Sausage Grinders (Print Version)
Smoky grilled sausages in toasted rolls topped with charred tomato sauce. Hearty and satisfying.
# What You'll Need:
→ Meats
01 - 4 Italian sausages, mild or hot according to preference
→ Bread
02 - 4 grinder or hoagie rolls
→ Vegetables
03 - 4 ripe plum tomatoes, halved lengthwise
04 - 1 small red onion, cut into 1/4-inch thick slices
05 - 2 cloves garlic, minced
06 - 1 bell pepper, cored and sliced into strips
07 - 1 handful fresh basil leaves, roughly chopped
08 - 1 tablespoon fresh parsley, chopped (optional)
→ Cheese (Optional)
09 - 1 cup shredded mozzarella or provolone cheese
→ Pantry Staples
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)
# How to Cook:
01 - Set your grill to medium-high heat, approximately 375°F to 400°F, and allow it to come to temperature with the lid closed.
02 - Brush the halved tomatoes, onion slices, and bell pepper strips evenly with 1 tablespoon of olive oil, coating all surfaces to promote even charring.
03 - Place the sausages and oiled vegetables directly on the grill grate. Cook the sausages for 10 to 12 minutes, turning every few minutes until evenly charred and cooked through to an internal temperature of 160°F. Grill the vegetables for 4 to 6 minutes until softened and lightly charred, then remove and set aside.
04 - Allow the grilled vegetables to cool briefly, then coarsely chop them into bite-sized pieces, retaining any juices.
05 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped grilled vegetables and season with salt, black pepper, dried oregano, and crushed red pepper flakes. Cook for 3 to 4 minutes, stirring frequently, until the flavors meld together. Remove from heat and stir in the fresh basil and parsley.
06 - Split the grinder rolls lengthwise without cutting all the way through. Place them cut-side down on the grill for 1 to 2 minutes until lightly toasted and crisp around the edges.
07 - Place one grilled sausage into each toasted roll. Spoon a generous amount of the grilled tomato sauce over each sausage. If using cheese, sprinkle it on top, then return the assembled grinders to the grill over indirect heat. Cover the grill and cook for 1 to 2 minutes until the cheese melts.
08 - Remove the grinders from the grill and serve immediately while hot. Garnish with additional fresh basil leaves if desired.
# Expert Advice:
01 -
- The grilled tomato sauce tastes like summer concentrated into a spoon, and once you try it you will never go back to jarred.
- Everything cooks on one grill so cleanup is almost nonexistent and you get to socialize instead of babysitting a stove.
02 -
- Do not walk away while toasting the rolls because they go from golden perfection to blackened regret in about thirty seconds flat.
- Letting the sauce sit for even five minutes before assembling helps the flavors marry and the texture thicken so your grinder is not a soggy mess.
03 -
- Pat the sausages dry with a paper towel before grilling and you will get a much better sear without the annoying flare ups that char the outside before the inside is done.
- Keep the grill lid closed as much as possible while the cheese melts because trapped heat works faster and more evenly than trying to torch the top directly.