Grilled Italian Sausage & Pepper Sandwiches
A favorite in Boston, especially at Fenway Park.
Ingredients
| 4 | each |
italian sausage
|
* |
| 2 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
peeled and sliced |
|
| 1 | large |
sweet red bell peppers
green or red, sliced |
* |
| 1 | each |
sweet bell peppers
cubanelle, sliced |
* |
| 1 | large |
garlic cloves
minced |
* |
| 1 | pinch |
kosher salt
|
* |
| ½ | teaspoon |
italian seasoning
dried, crushed |
* |
| ½ | teaspoon |
red pepper flakes
crushed (optional) |
* |
| 4 | each |
sub rolls
or hoagie rolls (1 serving size) |
* |
Directions
Heat a large pot of water to a boil. Cook the sausages in the boiling water for about 10 minutes. Drain on a paper towels and set aside. Meanwhile, heat grill.
While grill is heating or coals are getting white, heat a large sauté pan over medium-high. Swirl in the olive oil. When hot, add the onions, peppers and a pinch of salt. Stir well/toss to combine and turn down heat to med-low. Cook, stirring/tossing occasionally, until the vegetables begin to soften, about 5 to 6 minutes. Add the garlic, Italian seasoning and crushed red pepper flakes; continue cooking an additional 3 minutes. Some browning is okay. Remove from pan and wrap in heavy duty foil to keep warm on indirect heat on grill.
Oil grill grate. Grill par-cooked sausages, turning occasionally, until well browned, crispy and cooked through.
Split the rolls down the middle and toast briefly on grill.
Nestle a sausage into each roll; top each with the warm pepper mixture and serve.
Nutrition Facts
Serving Size 34g (1.2 oz)
