Grilled Sausage Grinders (Print Version)
Charred sausage sandwiches topped with smoky grilled tomato sauce on crusty rolls.
# What You 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, cut into thick rings
05 - 1 red bell pepper, seeded and quartered
06 - 2 garlic cloves, peeled
→ Dairy
07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Spices & Condiments
09 - 2 tbsp olive oil
10 - 1/2 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp crushed red pepper flakes
13 - Salt and black pepper to taste
14 - Fresh basil leaves for garnish
# Directions:
01 - Set your outdoor or stovetop grill to medium-high heat and allow it to reach full temperature before cooking.
02 - Generously brush the tomato halves, onion rings, bell pepper quarters, and garlic cloves with olive oil on all sides using a basting brush.
03 - Place the Italian sausages on the hot grill. Turn occasionally and cook for 12 to 15 minutes until the centers are fully cooked through and the exteriors are nicely charred.
04 - While the sausages cook, grill the oiled tomatoes cut side down, along with the onion, bell pepper, and garlic. Cook for 5 to 7 minutes per side until softened and deeply charred.
05 - Transfer the charred tomatoes, onion, bell pepper, and garlic to a food processor or blender. Add the dried oregano, dried basil, crushed red pepper flakes, and season with salt and black pepper. Pulse until a chunky, rustic sauce forms.
06 - Split each hoagie roll open and place them face-down on the grill for 1 to 2 minutes until the cut surfaces are golden and lightly crisped.
07 - Place a grilled sausage in each toasted roll. Spoon a generous amount of the grilled tomato sauce over each sausage, then sprinkle with shredded mozzarella and grated Parmesan cheese.
08 - Return the assembled grinders to the grill, close the lid, and cook for 2 to 3 minutes until the cheeses are fully melted and bubbling.
09 - Remove from the grill and serve immediately, garnished with fresh basil leaves.
# Expert Tips:
01 -
- Grilling the vegetables before blending them into sauce adds a smoky depth that no stove top method can replicate.
- Everything cooks on one grill, which means almost zero cleanup and maximum flavor.
02 -
- Do not walk away from the rolls while toasting because they go from golden to charcoal in seconds.
- Pulse the sauce instead of blending continuously because a smooth puree loses the rustic texture that makes this sandwich special.
03 -
- If your tomatoes are less than perfect, a pinch of sugar in the sauce fixes the acidity instantly.
- Resting the sausages for two minutes before assembling keeps the juices inside the sandwich rather than running down your wrist.