Grilled Sausage Grinders (Printable)
Smoky grilled sausages in crusty rolls topped with charred tomato sauce and melted cheese for a hearty summer meal.
# 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, sliced into thick rings
05 - 1 red bell pepper, seeded and quartered
06 - 2 garlic cloves, peeled
→ Dairy
07 - 1 cup shredded mozzarella cheese, optional
08 - 1/4 cup grated Parmesan cheese, optional
→ Spices and Condiments
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and black pepper to taste
14 - Fresh basil leaves for garnish, optional
# How To Make It:
01 - Set your outdoor grill or stovetop grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - Brush the tomato halves, onion rings, bell pepper quarters, and garlic cloves generously with olive oil on all sides to ensure even charring.
03 - Place the Italian sausages on the hot grill and cook, turning occasionally with tongs, until cooked through with a nicely charred exterior, 12 to 15 minutes.
04 - While the sausages cook, grill the tomatoes cut side down along with the onion, bell pepper, and garlic until charred and softened, 5 to 7 minutes per side.
05 - Transfer the grilled tomatoes, onion, bell pepper, and garlic to a food processor or blender. Add the dried oregano, dried basil, and crushed red pepper flakes. Season with salt and black pepper to taste, then pulse until a chunky rustic sauce forms.
06 - Split the hoagie rolls open and place them face down on the grill. Toast for 1 to 2 minutes until the cut surfaces are golden and lightly crisp.
07 - Arrange a grilled sausage in each toasted roll. Spoon a generous amount of the grilled tomato sauce over each sausage and sprinkle with shredded mozzarella and grated Parmesan if desired.
08 - Return the assembled grinders to the grill, close the lid, and cook for 2 to 3 minutes until the cheeses are fully melted and bubbly.
09 - Remove from the grill, garnish with fresh basil leaves, and serve immediately while hot.
# Expert Tips:
01 -
- The grilled tomato sauce tastes like summer condensed into a single, smoky spoonful, and you will want to put it on everything once you try it.
- Everything cooks on one grill, which means almost zero cleanup and maximum flavor with minimal effort.
02 -
- Do not move the tomatoes too soon after placing them on the grill, because they need uninterrupted contact with the hot grate to develop that essential char without falling apart.
- Pulsing the sauce instead of blending continuously preserves a chunky texture that feels far more interesting than a smooth puree.
03 -
- Let the sausages rest for two minutes after grilling so the juices redistribute instead of spilling out when you bite in.
- Make double the grilled tomato sauce and freeze half, because it transforms ordinary pasta and eggs into something extraordinary on busy weeknights.