Time: 45 min.
Complexity: easily
Servings: 6

A grill rack makes it easy to prepare these hearty sausage and juicy pepper sandwiches. A hint of sweetness from balsamic vinegar and a dose of heat from the serrano peppers elevate the flavor. Before filling the buns with sausage and vegetables, brush the cut sides with fragrant herb oil and grill until crispy.

Ingredients:

• 1 tbsp balsamic vinegar
• 1 clove garlic, finely grated
• 1.5 tsp Italian seasoning
• 5 tbsp. l. olive oil
• 1 red bell pepper, seeded and cut into 2.5cm wide pieces.
• 1 green bell pepper, seeded and cut into 2.5cm wide pieces.
• 1 serrano pepper, halved, seeds and membranes removed (optional)
• 1 medium onion, trimmed and cut into 2.5cm wide wedges.
• 6 sweet Italian sausages (about 700 g)
• 6 hoagie buns
• 12 slices provolone cheese
• 1 tbsp. store-bought marinara sauce, heated
• Special equipment: flat grill basket

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kupaty (fried sausages), sweet pepper, serrano pepper, marinara sauce, provolone cheese, sandwich buns, Italian seasonings

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• In a large bowl, combine the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Whisking constantly, slowly pour in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt, and a pinch of freshly ground black pepper and toss to coat evenly.
Step 3
• Place the grill basket on a baking sheet and place the peppers and onions in the center, allowing the marinade to drip onto the baking sheet. Place 3 sausages on either side of the vegetables. Close the basket and secure.
Step 4
• Place the basket on the grill and cook, turning once, until the vegetables and sausage are just beginning to brown and an instant-read thermometer inserted into the sausage registers 160°F (71°C), 10 to 12 minutes.
Step 5
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil, the remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Split the hoagie buns and brush the insides with the herb oil. Grill until golden brown, about 1 minute.
Step 6
• Transfer to a platter and place 2 slices of provolone cheese on each bun (the cheese should not hang over the sides). Return the buns to the grill, cover, and cook until the cheese is melted, about 1 minute. Transfer to a platter.
Step 7
• Remove the peppers and onions from the basket and slice thinly. Cut each sausage in half diagonally and place on a bun. Arrange the peppers and onions among the buns and top with 2 tablespoons of warm marinara sauce. Serve the sandwiches with the remaining marinara sauce for dipping.

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