Grilled Fontina Salami And Roasted Pepper Sandwiches Recipes

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GRILLED SAUSAGE AND PEPPERS SANDWICHES



Grilled Sausage and Peppers Sandwiches image

A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 13

1 tablespoon balsamic vinegar
1 clove garlic, finely grated
1 1/2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
5 tablespoons olive oil
1 red bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 green bell pepper, stemmed, seeded and sliced into 1-inch wide pieces
1 serrano pepper, halved lengthwise, seeds and membranes removed
1 medium yellow onion, trimmed and cut into 1-inch thick wedges
6 sweet Italian sausages (about 1 1/2 pounds)
6 hoagie rolls
12 slices provolone cheese
1 cup store-bought marinara sauce, warmed

Steps:

  • Prepare a grill for medium-high heat.
  • Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
  • Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
  • Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
  • Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
  • Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
  • Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH



Salami, Mozzarella and Roasted Red Pepper Sandwich image

Salami, mozzarella, basil + roasted red pepper are necessities for this yummy Italian sandwich that you'll want to make on repeat.

Provided by MacKenzie Smith

Categories     Lunch     Sandwich

Time 6m

Number Of Ingredients 7

1 5-inch Italian sub roll
1 tbsp. really good olive oil
4 thick slices of fresh mozzarella
1/2 cup roasted red peppers
1/4 lb. genoa salami
1 handful of fresh basil
Salt and pepper (to taste)

Steps:

  • Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
  • Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
  • Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES



Festival-Style Grilled Italian Sausage Sandwiches image

These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.

Provided by carina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 7

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

Steps:

  • Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  • Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  • Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  • Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g

GRILLED FONTINA, SALAMI, AND ROASTED PEPPER SANDWICHES



Grilled Fontina, Salami, and Roasted Pepper Sandwiches image

Categories     Sandwich     Mustard     Pork     Broil     Super Bowl     Quick & Easy     Lunch     Bell Pepper     Fontina     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 5

4 oval slices pumpernickel bread
4 teaspoons Dijon mustard
3 ounces thinly sliced Genoa salami
a 7-ounce jar roasted red peppers, drained and patted dry on paper towels
1/4 pound Fontina cheese (preferably Italian), sliced thin

Steps:

  • Preheat broiler.
  • On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard. Divide salami among toast and top with roasted peppers. Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.

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