Grilled Sausage Grinders (Printable version)

Smoky grilled sausages in toasted rolls topped with charred tomato sauce for a hearty, satisfying meal.

# 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
04 - 1 small red onion, sliced
05 - 2 cloves garlic, minced
06 - 1 bell pepper, sliced
07 - 1 handful fresh basil leaves, roughly chopped
08 - 1 tablespoon chopped fresh parsley (optional)

→ Cheese (Optional)

09 - 1 cup shredded mozzarella or provolone cheese

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Set a grill to medium-high heat and allow it to reach full temperature before cooking.
02 - Brush the halved tomatoes, onion slices, and bell pepper with 1 tablespoon of olive oil, coating all sides evenly.
03 - Place sausages and oiled vegetables on the grill together. Cook sausages for 10 to 12 minutes, turning occasionally, until evenly charred and cooked through to an internal temperature of 160°F. Grill vegetables for 4 to 6 minutes until softened and lightly charred.
04 - Remove vegetables from the grill and let cool briefly. Coarsely chop the tomatoes, onion, and bell pepper into uniform pieces.
05 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped grilled vegetables and season with salt, 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 grinder rolls lengthwise without cutting all the way through. Place cut sides down on the grill for 1 to 2 minutes until lightly crisped and golden.
07 - Place one grilled sausage into each toasted roll. Spoon the grilled tomato sauce generously over each sausage. Top with shredded cheese if desired. Return to the grill over indirect heat, cover, and cook for 1 to 2 minutes until the cheese melts.
08 - Serve immediately while hot, garnished with additional fresh basil leaves if desired.

# Expert Advice:

01 -
  • Grilling the vegetables for the sauce adds a depth you simply cannot replicate on the stovetop alone.
  • Everything cooks on one grill, which means barely any cleanup and more time to enjoy your company.
02 -
  • Do not walk away from the vegetables on the grill because they go from beautifully charred to outright burned in under a minute.
  • Letting the sauce sit for even five minutes off the heat before serving deepens the flavor noticeably.
03 -
  • Slice a small notch in each sausage before grilling to prevent bursting and to let the rendered fat flavor the grill grates.
  • Toast the rolls face down directly over high heat for just 30 seconds for an extra crisp layer that holds up against the sauce.

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