Grilled sausage sandwiches make a perfect September meal
It seems like this summer has been so busy that I’ve hardly had
time to do much grilling in the backyard. I usually save barbecuing
for weekends when there is a little bit of free time since it takes
longer than indoor cooking and we have to wait for the charcoal to
get to the right temperature before we can begin the cooking
process.
Grilled sausage sandwiches make a perfect September meal
It seems like this summer has been so busy that I’ve hardly had time to do much grilling in the backyard. I usually save barbecuing for weekends when there is a little bit of free time since it takes longer than indoor cooking and we have to wait for the charcoal to get to the right temperature before we can begin the cooking process.
But a couple weeks ago on one hot September day, I found time to try out a recipe I’ve been saving since June. A coworker of my mom’s created a sausage sandwich recipe after he didn’t find one to satisfy his craving on a trip to the East Coast. He put together the concoction below, which pairs provolone cheese, peppers and onions with the taste of sausage. For the peppers, we used a few jalapenos from our garden as well as some poblanos for those diners who wanted a milder flavor.
When I heard about the recipe, I knew just what type of sausage I wanted to use. A friend and I had found a place in Santa Clara that serves up sandwiches, but also has a market in which they sell their house-made bulk sausage. I’d eaten at Neto’s Market and Grill once, in Santa Clara, and it made an impression on me. For the sausage sandwich I purchased the traditional Italian sausage as well as an herb and onion variety. The shop sells a few other varieties as well.
The hardest part of the recipe was trying to flatten out the sausage patties – unlike hamburger, the bulk sausage isn’t as pliable. The sausages didn’t really shrink up as they cooked, but they did change shape so they ended up a little taller than they were wide. The solution seemed to be to slice the patties in half when we built the sandwiches.
Sausage sandwiches
4 green peppers, hot or mild, depending on preference
2 tbsp. butter
¼ c. water
1 onion, sliced thinly
1 lb. bulk Italian sausage
4 slices provolone cheese
4 round sandwich rolls
1 c. Pace Picante sauce
Slice the green peppers into four pieces, then saute it on the stove with the onions, the butter and water until the pepper and onions are soft, about 30 minutes.
Divide the sausage into four patties, about a quarter-inch thick and big enough to cover the roll. The sausage can be cooked on the stove top or on a grill. With the grill, turn the sausage frequently to avoid flare ups. Depending on the thickness of the patty, it should cook for about eight minutes on each side. Just as the patties are done cooking, put a slice of provolone on top of the sausage to melt.
Cut the roll in half and add the sausage, pepper and onions, and Pace Picante sauce.
