Open-Faced Sausage Sandwiches

Outside Fenway Park, where the Red Sox play, there’s a vendor who grills sausages, peppers, and onions and folds them into a soft roll. The combination is an irresistible classic and the vendor always has a long line. We wanted to gussy up this street fare and turn it into a quick dinner. Here’s what we discovered:

Test Kitchen Discoveries

• Grilling peppers and onions is easier said than done. They have the propensity to fall through the grate. We solved this problem by fixing the vegetables on skewers in between slices of sausage, effectively making kebabs. The vegetables stay put and absorb flavors from the sausage as they cook.
• Grill the kebabs over a medium-hot grill to ensure that the sausage is fully cooked.
• Before preparing the skewers, toss the vegetables with a garlicky vinaigrette, which will prevent them from drying out as well as add extra flavor.
• For extra sweetness, choose red onions.