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The Ultimate Grilled Sausage and Pepper Sandwich (Heroes)

Two hands holding a finished Grilled Sausage and Pepper Sandwich.

A classic sausage and pepper hero sandwich prepared entirely on the grill. A large Italian pork sausage ring is grilled alongside planks of red and yellow bell peppers and slices of sweet onion, all basted with a balsamic vinaigrette. The grilled sausage and vegetables are then piled into toasted hoagie rolls with melted provolone cheese and drizzled with the remaining vinaigrette for a complete, flavorful meal.

Ingredients

Scale
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, crushed and peeled
  • Kosher salt and freshly ground black pepper
  • 1 red bell pepper, cut into 4 planks
  • 1 yellow bell pepper, cut into 4 planks
  • 1 large sweet onion, sliced into 1/4-inch-thick rings
  • One 1 1/2-pound Italian pork sausage ring (cheese and parsley flavor recommended)
  • Four 6-to-8-inch hoagie rolls, split
  • 8 slices provolone cheese (about 6 ounces)

Instructions

  1. In a small jar with a lid, combine 1/3 cup olive oil, the balsamic vinegar, oregano, crushed garlic, 1/2 teaspoon salt, and several grinds of pepper. Shake well to create the dressing.
  2. If using wooden skewers, soak two long skewers in water for at least 15 minutes.
  3. Preheat a grill to medium-high heat and brush the grates with oil.
  4. Brush the bell pepper planks and onion rings with 2 to 3 tablespoons of the prepared dressing.
  5. Insert the soaked skewers through the sausage ring in an ‘X’ shape to hold it together.
  6. Place the sausage ring in the middle of the grill and cook for 5 to 6 minutes until the underside is charred.
  7. Flip the sausage ring. Arrange the peppers and onion rings around the sausage on the grill.
  8. Continue to grill everything, turning the vegetables once, until the sausage is cooked through (5-6 more minutes) and the vegetables are crisp-tender and charred on the edges (about 4 minutes per side).
  9. As they finish cooking, transfer the sausage and vegetables to a cutting board.
  10. Brush the cut sides of the hoagie rolls with olive oil and place them cut-side down on the grill until toasted, about 1 minute.
  11. Flip the rolls and place 2 slices of provolone cheese on each one. Cook for 1 to 2 more minutes, until the cheese just begins to melt.
  12. To assemble: Remove the skewers from the sausage and cut the ring into four serving pieces. Place one piece on each roll.
  13. Cut the grilled peppers into strips, separate the onions into rings, and pile them on top of the sausage.
  14. Drizzle the heroes with the remaining dressing and serve immediately.

Notes

  • Using skewers to hold the sausage ring together makes it much easier to handle and flip on the grill.
  • The balsamic vinaigrette serves as both a basting liquid for the vegetables and a final dressing for the sandwich.
  • Toasting the rolls on the grill adds great texture and flavor.

Nutrition

Find it online: https://cookupjoy.com/sausage-and-pepper-sandwich/