Grilled Italian Sausage & Pepper Sandwiches
Submitted by lynn in ma
Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you have ever stood in line at Fenway for a sausage and peppers, this is that sandwich, made better in your own backyard. Charred Italian sausage piled into a toasted roll with sweet, silky peppers and onions: simple, messy, and exactly right.
The pro move is par-boiling the sausages before they hit the grill. A quick simmer cooks them through and renders some fat, so the grill only needs to crisp and char the skins. Skip it and you risk a blackened outside hiding a raw center.
Take your time with the peppers and onions. Cooking them low and slow coaxes out their natural sweetness until they go soft and jammy, seasoned with garlic, Italian herbs, and a pinch of red pepper flakes for warmth.
Mild cubanelle peppers alongside the bell peppers are a nice touch, adding sweetness without any sharp bite.
Toast the rolls on the grill before filling. A quick toast firms up the bread so it can hold a juicy sausage and a heap of peppers without falling apart in your hands.
Pro Tips
- Par-boil the sausages first so they cook through evenly and the grill just crisps the outside.
- Cook the peppers and onions low and slow for sweet, soft results rather than crunchy raw ones.
- Wrap the cooked peppers in foil on indirect heat to keep them warm while the sausages grill.
- Toast the cut sides of the rolls so they hold up to the juices.
Variations
- Add a smear of spicy brown mustard or a spoonful of marinara to the roll.
- Use hot Italian sausage and extra red pepper flakes for more heat.
- Melt a slice of provolone over the sausage right before serving.
Ingredients
Directions
Heat a large pot of water to a boil. Cook the sausages in the boiling water for about 10 minutes. Drain on a paper towels and set aside. Meanwhile, heat grill.
While grill is heating or coals are getting white, heat a large sauté pan over medium-high. Swirl in the olive oil. When hot, add the onions, peppers and a pinch of salt. Stir well/toss to combine and turn down heat to med-low. Cook, stirring/tossing occasionally, until the vegetables begin to soften, about 5 to 6 minutes. Add the garlic, Italian seasoning and crushed red pepper flakes; continue cooking an additional 3 minutes. Some browning is okay. Remove from pan and wrap in heavy duty foil to keep warm on indirect heat on grill.
Oil grill grate. Grill par-cooked sausages, turning occasionally, until well browned, crispy and cooked through.
Split the rolls down the middle and toast briefly on grill.
Nestle a sausage into each roll; top each with the warm pepper mixture and serve.
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