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Recipe From from Weber's Greatest Hits™ by Jamie Purviance

Italian Sausage Sandwiches with Peppers, Onions, and Provolone

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 10 min.

Serves 4
Prep Time
20 min.
Grilling Time
8 to 10 min.

the Ingredients

20171005172430 Italian Sausages With Peppers Onions And Provolone 960
  • Extra-virgin olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 medium bell peppers, 1 red and 1 green, cut lengthwise into strips about 8 millimeters wide
  • 1 medium yellow onion, cut into 8-millimeter half-moons
  • 4 fresh Italian sausages, sweet and/or hot, each about 140 grams
  • 1 baguette, about 8 ounces and 60 centimeters long
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 4 strips provolone cheese, cut to fit the sausage (about 15 grams each)
  • 1 tablespoon roughly chopped fresh Italian parsley leaves


  • 01 Prepare the grill for direct cooking over medium heat (180° to 230°C), and preheat a perforated grill pan over direct heat.
  • 02 In a medium bowl whisk together 2 tablespoons oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Add the bell peppers and onion and turn to coat.
  • 03 Cut each sausage in half lengthwise about three-fourths of the way through (you want to create a slit to hold the cheese later). Lightly brush the sausages on all sides with oil. Cut the baguette in half lengthwise, but not all the way through, so it will lie flat on the grill but remain hinged. Brush the cut sides of the baguette with oil.
  • 04 In a small bowl whisk the vinegar, garlic, 2 tablespoons oil, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper to make a vinaigrette.
  • 05 Brush the cooking grates clean. Spread the bell peppers and onion in a single layer on the grill pan and place the sausages on the cooking grates. Grill over direct medium heat, with the lid closed, until the vegetables are tender and the sausages are browned and fully cooked (70ºC), 8 to 10 minutes, turning the vegetables and sausages occasionally. During the last 30 seconds to 1 minute of grilling time, place a strip of cheese inside each sausage slit to melt, and toast the baguette, cut side down, over direct heat. Remove everything from the grill.
  • 06 Transfer the vegetables to a bowl, add the parsley, and toss to combine.
  • 07 Cut the baguette crosswise into four pieces, each 15 centimeters long. Tuck a sausage into each baguette piece and top with an equal amount of the vegetables and then the vinaigrette. Serve warm.

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