Grilled Sausage Grinders (Printable)
Juicy grilled sausages in crusty rolls topped with smoky charred tomato sauce and melted cheese.
# What You'll Need:
→ Meats
01 - 4 Italian sausages, mild or hot
→ Bread
02 - 4 hoagie rolls or grinder rolls
→ Vegetables
03 - 4 ripe tomatoes, halved
04 - 1 small red onion, sliced into thick rings
05 - 1 red bell pepper, seeded and quartered
06 - 2 garlic cloves, peeled
→ Dairy
07 - 1 cup shredded mozzarella cheese (optional)
08 - 1/4 cup grated Parmesan cheese (optional)
→ Spices & Condiments
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper to taste
14 - Fresh basil leaves for garnish (optional)
# Steps:
01 - Set your outdoor or stovetop grill to medium-high heat and allow it to reach full temperature before cooking.
02 - Brush the tomato halves, onion rings, bell pepper quarters, and garlic cloves generously with olive oil on all sides.
03 - Place the sausages on the hot grill and cook for 12 to 15 minutes, turning occasionally, until fully cooked through with a nicely charred exterior.
04 - While the sausages cook, grill the tomatoes cut side down along with the onion, bell pepper, and garlic for 5 to 7 minutes per side until charred and softened.
05 - Transfer the grilled tomatoes, onion, bell pepper, and garlic to a food processor or blender. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Pulse until a chunky, rustic sauce forms.
06 - Split the hoagie rolls and place them face-down on the grill for 1 to 2 minutes until lightly golden and crisped.
07 - Place a grilled sausage in each toasted roll, spoon a generous amount of the grilled tomato sauce over the top, and sprinkle with shredded mozzarella and grated Parmesan if desired.
08 - Return the assembled grinders to the grill, close the lid, and cook for 2 to 3 minutes until the cheese is fully melted and bubbly.
09 - Remove from the grill, garnish with fresh basil leaves, and serve immediately while hot.
# Expert Advice:
01 -
- The tomato sauce gets its smokiness straight from the grill, no liquid smoke or fancy tricks required.
- Everything cooks in one place so you barely dirty a dish indoors.
- Cheap picnic food that eats like something from a roadside joint charging twice the price.
02 -
- Do not move the tomatoes too early on the grill or you will tear the flesh and lose all those beautiful juices into the fire.
- Let the sauce rest for five minutes after blending so the flavors settle and it thickens slightly on its own.
03 -
- Pat the sausages dry with a paper towel before grilling so they sear instead of steaming in their own moisture.
- The secret to great sauce is not over blending, leave it chunky so every bite has texture from the charred vegetables.