Grilled Sausage Grinders (Printable Version)
Charred sausages in crusty rolls topped with smoky grilled tomato sauce — a bold, hearty summer sandwich.
# 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, sliced into thick rings
05 - 1 red bell pepper, seeded and quartered
06 - 2 garlic cloves, peeled
07 - Fresh basil leaves for garnish
→ Dairy
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Spices and Condiments
10 - 2 tbsp olive oil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp dried basil
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and black pepper to taste
# How-To:
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 using a basting brush.
03 - Place the sausages on the hot grill and cook for 12 to 15 minutes, turning occasionally with tongs, until 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, crushed red pepper flakes, and season with salt and black pepper. Pulse until a chunky sauce forms.
06 - Split the hoagie rolls and place them face-down on the grill for 1 to 2 minutes until lightly golden and crisp.
07 - Arrange the grilled sausages on the toasted rolls, spoon the grilled tomato sauce generously over each one, and sprinkle with shredded mozzarella and grated Parmesan cheese.
08 - Place the assembled grinders back on 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 Hints:
01 -
- The grilled tomato sauce tastes like concentrated sunshine, smoky and sweet, nothing like anything from a jar.
- Everything cooks on one grill so your kitchen stays clean and you get to eat outside where the food belongs.
02 -
- Do not move the tomatoes too early on the grill, they need uninterrupted contact with the grates to develop that deep char and release their natural sugars.
- Closing the grill lid while melting the cheese creates enough ambient heat to warm the sauce through without drying out the bread underneath.
03 -
- Let the grilled vegetables rest for two minutes before blending because the steam trapped inside helps break them down into a smoother sauce.
- Brush the cut sides of the rolls with a little olive oil before toasting for an extra layer of flavor that keeps the bread from going soggy under the sauce.