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Apr 18, 2014

Italian Sausage and Pepper Sandwiches Recipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 20 to 22 minutes | Special equipment: perforated grill pan

Grocery List

Fresh Produce

  • 4 oz baby arugula
  • 1 garlic cloves
  • 1 green bell peppers
  • 1 red bell peppers
  • 2 yellow onions

Meat / Poultry / Seafood

  • 6 fresh Italian sausages, each about 4 oz

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .25 tsp freshly ground black pepper
  • .5 tsp kosher salt

Condiments

  • 2 tbsp balsamic vinegar

Other

  • 4 submarine sandwich rolls

Special Equipment

  • perforated grill pan

Ingredients

Garlic oil

  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 garlic clove, minced
  • ¼ teaspoon freshly ground black pepper

  • 2 medium yellow onions, cut crosswise into ½-inch slices
  • 1 large red bell pepper, cut into ½-inch strips
  • 1 large green bell pepper cut into ½-inch strips
  • 4 submarine sandwich rolls, split
  • 2 tablespoons balsamic vinegar
  • 6 fresh Italian sausages, any combination of sweet and hot, about 1½ pounds total
  • 4 cups baby arugula

Instructions

  1. In a small bowl whisk the garlic oil ingredients.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for 10 minutes.

  3. In a large bowl gently toss the onions and bell peppers with 1 tablespoon of the garlic oil. Brush the cut side of the rolls with the remaining garlic oil. Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, about 12 minutes, turning occasionally. Remove the grill pan with the vegetables from the grill and put the vegetables into a large bowl. Add the vinegar and stir to coat, separating the onion slices into rings.

  4. Brush the cooking grates clean. Grill the sausages over direct medium heat, with the lid closed, until browned and fully cooked (160°F), 8 to 10 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat. Cut the sausages on the diagonal into ½-inch slices. Add the sausages and any juices to the bowl with the onions and peppers.

  5. Top each roll with 1 cup arugula and one quarter of the sausage-onion-pepper mixture. Serve right away.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

May 12, 2014

Chris M

Great recipe and easy to make - nice call adding the baby arugula

Was a Friday afternoon and I was wondering what to grill. I saw this recipe as a "recipe of the week." Looking at the ingredients, I thought, this looks too easy. The issue was the wife isn't crazy about Italian sausages. Took a chance. Followed exactly as directed. One thing I did was at our supermarket (Publix), I had the bakery make the submarine sandwich rolls fresh.
I had both hot and mild sausages. Wife loved it, kids loved it, sister-in-law came over and loved it, and I loved it. So this is definitely a make again recipe and something to add to my personal collection.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 27, 2014

Stephen L

Great change of pace

Just as I was getting bored grilling hamburgers, or portabella mushrooms this recipe showed up as a recipe of the week. Like Chris M my wife is not fond of Italian sausage, but she agreed to "try" it. I followed the recipe exactly, but to make it even easier, I just used some "leftover" hamburger buns. As it turned out, my wife loved it and I thought it was an excellent change. We will be having the Italian sausage and pepper sandwiches again and very soon.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Italian Sausage and Pepper Sandwiches

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