Grilled Balsamic Sausage & Pepper Sandwiches
Fire up the grill and enjoy these balsamic-marinated sausage and peppers on a roll with a cool, crisp Coca-Cola.
Ingredients
6 Wellsley Farms® Sweet Italian Sausages
1 large red bell pepper, cut into 1-inch chunks
1 large Wellsley Farms® Green Bell Pepper, cut into 1-inch chunks
½ large Wellsley Farms® Yellow Onion, cut into 1-inch chunks
1 ½ cups balsamic vinaigrette dressing & marinade
6 (10-inch) wooden skewers
6 Wellsley Farms® Grinder Rolls
¼ cup Wellsley Farms® Basil Pesto
6 slices Wellsley Farms® Provolone Cheese, halved
Directions
- Place sausages in large zip-top plastic bag; place peppers and onion in separate large zip-top plastic bag. Pour 3/4 cup dressing into each bag; seal bags, pressing out excess air. Carefully massage sausages and vegetables in bags to coat; refrigerate 2 hours.
- Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. Slice bread in half horizontally, but do not cut all the way through. Remove sausages and vegetables from marinade; discard marinade. Pat sausages dry with paper towel; thread peppers and onion onto skewers. Place sausages and skewers on hot grill rack; cover and cook 12 minutes or until internal temperature of sausages reaches 160° and vegetables are tender, turning sausages and skewers frequently. During last minute of cooking, place rolls, cut side down, on hot grill rack; cover and cook 1 minute or until toasted.
- Transfer sausages and vegetables to cutting board; remove vegetables from skewers. Cut sausages lengthwise in half; chop vegetables. Transfer vegetables to medium bowl; add pesto and toss. Makes about 2 cups vegetable mixture.
- Place sausages in rolls and top with cheese; place cheese side up on hot grill rack, cover and cook 1 minute or until cheese is melted.
- Serve sandwiches topped with vegetable mixture. Makes 6 sandwiches.