Grilled Sausage Grinders (Printable)

Smoky grilled sausages in toasted rolls topped with charred tomato sauce. A hearty, satisfying sandwich.

# What You Need:

→ Meats

01 - 4 Italian sausages, mild or spicy

→ Bread

02 - 4 grinder or hoagie rolls

→ Vegetables

03 - 4 ripe plum tomatoes, halved
04 - 1 small red onion, sliced
05 - 2 cloves garlic, minced
06 - 1 bell pepper, sliced
07 - 1 handful fresh basil leaves, roughly chopped
08 - 1 tablespoon chopped fresh parsley (optional)

→ Cheese

09 - 1 cup shredded mozzarella or provolone cheese (optional)

→ Pantry

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)

# How To Make It:

01 - Preheat a grill to medium-high heat, approximately 375 to 400 degrees Fahrenheit.
02 - Brush the halved tomatoes, onion slices, and bell pepper with 1 tablespoon of olive oil, coating evenly on all sides.
03 - Place the sausages and oiled vegetables on the grill. Cook sausages for 10 to 12 minutes, turning occasionally, until evenly charred and cooked through to an internal temperature of 160 degrees Fahrenheit. Grill vegetables for 4 to 6 minutes until softened and lightly charred, then remove from the grill.
04 - Allow the grilled vegetables to cool slightly, then coarsely chop them into bite-sized pieces and set aside.
05 - In a skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped grilled vegetables and season with salt, pepper, dried oregano, and crushed red pepper flakes. Cook for 3 to 4 minutes, stirring often, until the flavors meld together. Remove from heat and stir in the fresh basil and parsley.
06 - Split each grinder roll lengthwise without cutting all the way through. Place the rolls cut-side down on the grill and toast for 1 to 2 minutes until lightly crisp and golden.
07 - Place one grilled sausage into each toasted roll. Spoon the grilled tomato sauce generously over each sausage. Top with shredded mozzarella or provolone cheese if desired.
08 - Return the assembled grinders to the grill over indirect heat, cover, and cook for 1 to 2 minutes until the cheese is melted. Serve immediately, garnished with extra fresh basil if desired.

# Expert Advice:

01 -
  • The grilled tomato sauce tastes like summer concentrated into every spoonful, and once you try it you will never go back to jarred.
  • Everything cooks on one grill, which means barely any cleanup and maximum smoky flavor.
02 -
  • Do not walk away while toasting the rolls because they go from perfect to burnt in seconds flat.
  • Letting the sauce sit for even five minutes before assembling helps the flavors deepen considerably.
03 -
  • Use a grill basket for the vegetable pieces if they seem too small, saving you the stress of chasing cherry tomatoes across the grates.
  • If you want extra smoky depth, toss a handful of soaked wood chips onto the coals right before grilling the sausages.

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