Grilled Sausage Grinders (Printable Version)

Smoky grilled sausages in toasted rolls topped with charred tomato sauce — a bold, satisfying sandwich.

# What You Need:

→ Meats

01 - 4 Italian sausages, mild or hot according to preference

→ Bread

02 - 4 grinder or hoagie rolls

→ Vegetables

03 - 4 ripe plum tomatoes, halved lengthwise
04 - 1 small red onion, cut into 1/4-inch thick slices
05 - 2 cloves garlic, minced
06 - 1 bell pepper, cored and sliced into strips
07 - 1 handful fresh basil leaves, roughly chopped
08 - 1 tablespoon fresh parsley, chopped (optional)

→ Cheese (Optional)

09 - 1 cup shredded mozzarella or provolone cheese

→ Pantry Staples

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

# Method:

01 - Set your grill to medium-high heat and allow it to reach a consistent temperature before cooking.
02 - Brush the halved tomatoes, onion slices, and bell pepper strips evenly with 1 tablespoon of olive oil.
03 - Place sausages and oiled vegetables on the grill simultaneously. Cook sausages for 10 to 12 minutes, turning occasionally, until evenly charred and cooked through to an internal temperature of 160°F. Grill vegetables for 4 to 6 minutes until softened and lightly charred, then remove from heat.
04 - Allow grilled vegetables to cool briefly, then coarsely chop them into bite-sized pieces.
05 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped grilled vegetables, season with salt, pepper, dried oregano, and crushed red pepper flakes. Cook for 3 to 4 minutes, stirring frequently, until the flavors meld together. Fold in the fresh basil and parsley.
06 - Split each grinder roll lengthwise without cutting all the way through. Place cut-side down on the grill and toast for 1 to 2 minutes until lightly crisp.
07 - Place one grilled sausage into each toasted roll. Spoon the grilled tomato sauce generously over each sausage. Top with shredded cheese if desired, then return to the grill over indirect heat, cover, and cook for 1 to 2 minutes until the cheese melts.
08 - Serve immediately while hot, garnished with additional fresh basil leaves if desired.

# Expert Tricks:

01 -
  • The grilled tomato sauce tastes like summer concentrated into every spoonful, and once you try it you will never go back to the jarred stuff.
  • Everything cooks on one grill, which means barely any dishes and maximum flavor from that smoky char.
02 -
  • Do not rush the sausage cooking time because splitting them open to check only lets all the juices escape and dries them out.
  • Letting the grilled tomatoes rest a few minutes before chopping makes them easier to handle and keeps more of their smoky juices in the sauce.
03 -
  • Tuck a few pickled pepper slices into the finished grinder for a tangy crunch that wakes up every bite.
  • If you are serving a crowd, keep the components warm on a low grill and let people build their own so nothing sits around getting soft.

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