These hoagies have been a grilling staple at our home this summer. I have never been that crazy about a plain old hot sausage sandwich, but this recipe takes them to the next level! The tang from the pickled peppers and vinegar cuts through the richness of the sausage and the fresh herbs really brighten it up. This would be the perfect tailgate hoagie too!
- 1 lb. spicy Italian sausage
- 1 green bell pepper, halved and cored
- 1 red bell pepper, halved and cored
- 1 large onion, sliced into rings
- 1 cup pizza sauce
- 4 fresh Italian hoagie rolls
- 1/4 cup sliced pickled cherry peppers
- 1/2 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- 2 tablespoons red wine vinegar
- 8 slices provolone cheese
Preheat a grill to medium high heat. Grill the sausage, peppers and onions until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions.
In a small pot, heat the pizza sauce until warm.
Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.
In a large bowl, combine the sausage, peppers, onion, tomato sauce. Toss until coated.
In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.
Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.