These hearty sandwiches cook quickly on a small portable grill and are perfect for camping and picnics. Make the vinaigrette at home and take it with you in a small jar. Use sausage rings for easy grilling. If you can't find cheese and parsley flavored sausage, feel free to use any flavor you like. If you decide to make these sandwiches on a full-size grill, you can grill all the ingredients at once and remove them from the grill as they're done.

Ingredients:

• 1/3 cup extra-virgin olive oil, plus more for greasing
• 3 tablespoons balsamic vinegar
• 0.5 tsp dried oregano
• 2 cloves garlic, crushed and peeled
• 1 red bell pepper, top and bottom trimmed off and cut into 4 strips
• 1 yellow bell pepper, top and bottom trimmed and cut into 4 strips
• 1 large red onion, peeled and cut into 0.5cm thick rings.
• 1 raw Italian sausage (700g ring), preferably with cheese and parsley
• 4 hoagie buns (15-20 cm), cut in half horizontally
• 8 slices provolone cheese (about 170 g)

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Preparation:

Step 1
• Combine olive oil, vinegar, oregano, garlic, 0.5 teaspoon salt, and a few grinds of black pepper in a small jar or other container with a lid. Shake well. Soak two long wooden skewers in water for 15 minutes, or use metal skewers.
Step 2
• Preheat a small grill to medium heat and brush the grates with olive oil. Brush the peppers and onions with 2-3 tablespoons of the dressing. Pierce the sausage ring with skewers in a crisscross pattern. Place it in the center of the grill and cook until the sausage is browned on the bottom, 5-6 minutes.
Step 3
• Flip the sausage ring with tongs and a spatula and arrange the peppers around it. Grill the sausage until cooked through and crispy, another 5-6 minutes. Transfer to a cutting board. Place the onion rings in the empty space on the grill. Grill the peppers and onions until crisp-tender and charred around the edges, about 4 minutes per side (remove the peppers first, as you added them first). Transfer the cooked vegetables to a cutting board.
Step 4
• Brush the cut sides of the buns with olive oil and grill, cut side down, until crisp, about 1 minute. Flip and place 2 slices of cheese on the toasted cut sides of each bun and grill until the cheese begins to melt, moving them as needed to prevent burning, 1 to 2 minutes.
Step 5
• Remove the sausage from the skewers, cut it into 10-12 cm long pieces, and distribute them evenly among the buns. Slice the pepper into strips and separate the onion into rings. Arrange the vegetables on the sausage. Drizzle the sandwiches with the remaining dressing and serve immediately.
  
  

  Precautionary measures

  
  This recipe is suitable for a small portable grill with a diameter of 12 inches or larger. If you're not planning on a long picnic, consider a portable gas grill so you don't have to wait for the coals to cool..
  
  If you're grilling with charcoal, prepare the coals as you would with a full-size grill, lining them up in the center to light (or using a chimney starter). Most small grills have a mark inside indicating the maximum amount of coals to use (approximately half the capacity). Allow the coals to cool completely before discarding them. If you need to leave before the coals have cooled, transfer them to a fireproof container and soak them in water until completely cool, then discard.

Recipe author - Food Network