It doesn’t take a chef to make a good sausage and pepper sandwich. It’s not complicated but I will offer you a few tips to make the best grilled sandwich you ever had. I love these as they can be made in advance for a nice quick summer meal. And the smell reminds me of a night at a carnival or fair. You know how you walk around, smell the sausage and peppers and just want a sandwich?
First, make sure you buy good quality sausage. I like to lighten things up a little and get chicken or turkey. My favorite place to get sausage is at the Amish Farmers market or the Philadelphia Reading terminal market. The main thing I look for is NO nitrates. For the sandwich pictured, I used Italian turkey sausage with broccoli rabe and provolone. Most grocery stores now carry gourmet sausages. Make sure you cook the sausages until they are no longer pink.
Next, get out the beer. I love to pour beer on sausage while it is grilling. It gives it great flavor and you have some leftovers to drink while barbecuing. I also pour it right on the vegetables. Speaking of veggies, I like to get some nice colorful ones. Drizzle a little olive oil and sea salt on them and on the grill they go. Grill until wilted and charred. This time, I used yellow peppers and instead of regular onions, I went with green onions instead.
Last, don’t forget about the good bread. No soggy rolls here. We want crusty outside with soft inside. I like to spread a little heated marinara sauce on my roll.
Put together one of these bad boys and crack open another beer!