Grilled Sausage Grinders (Printable Version)
Charred sausages in crusty rolls topped with smoky grilled tomato sauce — a bold, hearty summer sandwich.
# What You'll Need:
→ Meats
01 - 4 Italian sausages, mild or hot according to preference
→ 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 (optional)
08 - 1/4 cup grated Parmesan cheese (optional)
→ Spices and 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)
# Method:
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 to ensure even charring.
03 - Place the Italian 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 softened and deeply charred.
05 - Transfer all grilled vegetables to a food processor or blender. Add the dried oregano, dried basil, and red pepper flakes, then season with salt and black pepper. Pulse until a chunky, rustic sauce forms.
06 - Split the hoagie rolls open and place them face down on the grill for 1 to 2 minutes until golden and lightly crisped.
07 - Arrange a grilled sausage on 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 cheeses are fully melted and bubbly.
09 - Remove from the grill, garnish with fresh basil leaves, and serve immediately while hot.
# Chef's Tips:
01 -
- The charred tomato sauce tastes like summer condensed into a single bite, and nobody ever expects it came together in minutes on the grill.
- Everything cooks in one place, which means less cleanup and more time with a cold drink in hand while the coals do the work.
02 -
- Do not move the sausages too early because they will tear and stick, so let the crust form before you flip.
- The sauce thickens as it sits off the grill, so a slightly looser blend than you think you want will be perfect by the time you assemble.
03 -
- Let the sausages rest for two minutes after grilling before slicing into them, and the juices will stay inside where they belong.
- A light sprinkle of salt on the tomato halves before grilling draws out moisture and concentrates their flavor dramatically.