Grilled Sausage Grinders (Printable)

Smoky grilled sausages on crusty rolls with charred tomato sauce — a hearty summer sandwich.

# What You'll Need:

→ 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, cut 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 tbsp olive oil
10 - 1/2 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp crushed red pepper flakes
13 - Salt and black pepper to taste
14 - Fresh basil leaves for garnish

# How-To Steps:

01 - Set your outdoor or stovetop grill to medium-high heat and allow it to reach temperature before adding any ingredients.
02 - Brush the tomato halves, onion rings, bell pepper quarters, and garlic cloves generously with olive oil using a basting brush to ensure even charring.
03 - Place the Italian sausages on the hot grill and cook for 12 to 15 minutes, turning occasionally with tongs, until fully cooked through with a nicely charred exterior.
04 - While the sausages cook, arrange the oiled tomatoes cut side down, onion rings, bell pepper pieces, and garlic on the grill. Cook for 5 to 7 minutes per side until charred and softened.
05 - Transfer the grilled tomatoes, onion, bell pepper, and garlic to a food processor or blender. Add dried oregano, dried basil, crushed red pepper flakes, and season with salt and black pepper. Pulse until a chunky sauce forms.
06 - Split the hoagie rolls and place them face-down on the grill for 1 to 2 minutes until lightly golden and crisped on the cut surface.
07 - Place a grilled sausage in each toasted roll and spoon a generous amount of the grilled tomato sauce over the top. 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.

# Expert Advice:

01 -
  • The grilled tomato sauce tastes like summer condensed into a single smoky, sweet spoonful, and once you try it you will be hard pressed to go back to store bought.
  • Everything cooks on one grill, which means almost zero indoor cleanup and more time outside with a cold drink in hand.
  • It is endlessly adaptable, working just as well with chicken sausage or plant based links depending on who is at your table.
02 -
  • Do not move the tomatoes too early on the grill because they need uninterrupted contact with the grates to develop that deep char, and premature flipping tears the flesh.
  • Let the sauce rest for five minutes after blending because the flavors meld and deepen as it cools slightly, tasting noticeably better than when it first comes together.
03 -
  • Oil the grill grates with a folded paper towel dipped in oil and held with tongs right before cooking, which creates a nonstick surface better than any spray.
  • Let the sausages rest for two minutes off the grill before placing them in the rolls so the juices redistribute rather than running out and soaking the bread.

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