Grilled Sausage Grinders (Print version)

Smoky grilled sausages in crusty rolls topped with charred tomato sauce for a hearty summer sandwich.

# What goes in:

→ Meats

01 - 4 Italian sausages, mild or hot

→ Bread

02 - 4 hoagie rolls or grinder rolls

→ Vegetables

03 - 4 ripe tomatoes, halved
04 - 1 small red onion, sliced into thick rings
05 - 1 red bell pepper, seeded and quartered
06 - 2 garlic cloves, peeled

→ Dairy

07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese

→ Spices and Condiments

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste
14 - Fresh basil leaves for garnish

# Cooking steps:

01 - Set your outdoor or stovetop grill to medium-high heat and allow it to reach full temperature before cooking.
02 - Brush the tomato halves, onion rings, bell pepper quarters, and garlic cloves generously with olive oil, ensuring even coverage for proper charring.
03 - Place the Italian sausages on the hot grill. Turn occasionally and cook for 12 to 15 minutes until fully cooked through with a nicely charred exterior.
04 - While the sausages cook, grill the tomatoes cut side down along with the onion, bell pepper, and garlic for 5 to 7 minutes per side until charred and softened throughout.
05 - Transfer all grilled vegetables to a food processor or blender. Add the dried oregano, dried basil, crushed red pepper flakes, and season with salt and black pepper. Pulse until a chunky, rustic sauce forms.
06 - Split the hoagie rolls open and place them face-down on the grill for 1 to 2 minutes until lightly golden and crisp on the cut surface.
07 - Place a grilled sausage in each toasted roll. Spoon a generous amount of the grilled tomato sauce over each sausage, then sprinkle with shredded mozzarella and grated Parmesan cheese.
08 - Return the assembled grinders to the grill, close the lid, and cook for 2 to 3 minutes until the cheese is fully melted and bubbly.
09 - Remove from the grill, garnish with fresh basil leaves, and serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The grilled tomato sauce is a total game changer and once you try it you will never go back to jarred marinara again.
  • Everything cooks on one grill so your kitchen stays clean and you get to eat outside where the food tastes better anyway.
  • It looks impressive enough for guests but honestly comes together with almost zero effort.
02 -
  • Do not move the tomatoes too soon after placing them cut side down or you will lose that beautiful caramelized crust that makes the sauce special.
  • The sauce tastes even better if you let it sit for ten minutes before spooning it on because the flavors settle and deepen.
  • Watch the rolls closely during toasting because bread goes from golden to burnt in seconds on a hot grill.
03 -
  • Let the sausages rest for two minutes off the grill before placing them in the rolls so the juices redistribute instead of running out everywhere.
  • If your grill has hot spots use them for the sausages and save the cooler zones for the vegetables that need gentler handling.

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