Time 25m Yield 3 Number Of Ingredients 3 Steps:
Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.
Time 15m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Put sausage in small pot and cover with water. Bring to boil over high heat. Once water boils, prick the sausage with a fork several times so that the grease comes out as it cooks. Boil sausage for 5 minutes, or until it looks at least halfway cooked. Remove sausage from water, and either rinse it under warm water (there might be some scum on it), or wipe it with a clean paper towel. Preheat George Foreman grill. Slice sausage in half, lengthwise. Place sausage cut-side down on hot grill, and cook until done (about 5 minutes or so). Place cheese in bun, then add sausage, and top with roasted red peppers and/or your own favourite additions such as hot banana peppers, marinara sauce, olives, tomatoes, fresh basil, etc, etc. Close sandwich and grill in George Foreman until the bread is golden and crispy. Cut sandwich in half and enjoy!
Time 20m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf. Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook’s Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes. Transfer the panini to a cutting board and slice in half. Serve immediately.
Time 1h24m Yield 6 servings Number Of Ingredients 14 Steps:
In a large pot, combine the white vinegar, water, red pepper flakes, salt, sugar, and garlic and bring to a boil over medium heat. Once boiling, remove the pot from the heat and add the sliced peppers and onions. Let the ingredients pickle at room temperature for about 30 minutes. The peppers will last up to 1 month in a re-sealable container that has been stored in fridge. Preheat an outdoor grill or grill pan over medium-high heat. Arrange the butterflied sausages on the grill, cut side down. Cover the sausages with a sheet pan and weigh it down with a tea kettle filled with water or a heavy pan. Grill for 4 to 5 minutes per side. Slice the rolls in half and brush them, inside and out, with the olive oil. Layer a slice of provolone over the bottom half of each roll. Add the cooked sausages to the cheese, top with some of the pickled peppers and onions, then finish with 3 pieces of shaved Parmesan and, finally, cover with the top half of each roll. Put the sandwiches in a panini press, 2 or 3 at a time, and cook until the bread is crisp and cheese is melted, about 4 to 5 minutes. If you do not have a panini press, grill the sandwiches in a large skillet over medium heat and put a cast iron or heavy-bottomed pan on the sandwiches to flatten. Cook for 3 minutes per side. Transfer the sandwiches to a serving platter and serve.
Time 35m Yield 5 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill. Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Time 40m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside. Split the sausage down the center lengthwise and put on a platter. Microwave them till about three-quarters done. Then put them on the grill, open side down and grill; turn them over and finish grilling till done. Put sausage in a homemade bun and top with the onions and peppers. If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.
Yield 4 Number Of Ingredients 6 Steps:
Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil. Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted. Brush olive oil over top of loaf. Cut loaf into 4 wedges.
Time 45m Yield 4 Number Of Ingredients 13 Steps:
Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center. Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill “wok”). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata. Serve sausages on buns with peperonata.
