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.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 sandwiches |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 280 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 42 mg |
| Sodium | 575 mg |
Reviews
My husband, the expert grill man, says thanks. Adding the marinade maranara, and the herbed oil brush to the buns has taken his brats over the top!
Yyyy
S Jim lm
Ozzyz DD
Really good! The dressing, the cheese, the herb oil really improve on the standard sausage and peppers. Quick and easy!
Hi
yum, looks… tasty
Really good! I especially liked the bread.
Wait, food network decided a hotdog is a sandwich???
Good