Grilled Sausage Grinders (Printable)

Smoky grilled sausages in crusty rolls topped with charred tomato sauce for 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

# Directions:

01 - Set your outdoor or stovetop grill 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 using a basting brush, ensuring even coating on all surfaces.
03 - Place the Italian sausages on the hot grill and cook for 12 to 15 minutes, turning occasionally with tongs, until cooked through with a nicely charred exterior and an internal temperature of 160°F.
04 - While the sausages cook, grill the oiled tomatoes cut side down along with the onion, bell pepper, and garlic for 5 to 7 minutes per side until charred and softened.
05 - Transfer all grilled vegetables to a food processor or blender. Add the dried oregano, dried basil, and crushed red pepper flakes, then season with salt and black pepper. Pulse until a chunky, rustic sauce forms.
06 - Split the hoagie rolls open and place them face down on the grill for 1 to 2 minutes until golden and lightly crisped.
07 - Place a cooked sausage in each toasted roll. Spoon a generous amount of the grilled tomato sauce over each sausage, then 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 Suggestions:

01 -
  • The smoky depth you get from grilling the tomatoes and vegetables is something no stovetop method can replicate.
  • Everything cooks on one grill, which means almost zero cleanup and maximum flavor.
02 -
  • Do not move the vegetables too soon after placing them on the grill because they need uninterrupted contact with the grates to develop char.
  • The sauce tastes even better if you make it ahead and let it sit for an hour so the flavors marry.
03 -
  • Let the sausages rest for two minutes off the grill before assembling so the juices redistribute instead of running out onto the roll.
  • If your grill has hot spots use them for the vegetables and the cooler zones for sausages that need gentler heat.

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