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Open-Faced Sausage Sandwiches

From

August/September 2005

Open-Faced Sausage Sandwiches

Our Open-Faced Sausage Sandwiches are made with grilled peppers and onions, but grilling these vegetables proved easier said than done—they kept falling through the grill grate. We solved this problem by fixing the vegetables on skewers in between slices of sausage, effectively making kebabs. The vegetables stayed put and absorbed flavors from the sausage as they cooked. We grilled the kebabs over a medium-hot fire to ensure that the sausage was fully cooked. Before preparing the skewers, we tossed the vegetables with a garlicky vinaigrette, which prevented them from drying out as well as adding extra flavor. For extra sweetness, we chose red onions.

Serves 4

Look for a large round loaf of Italian bread, which will produce substantial slices. Use spicy or sweet sausage or a mix of both.

Ingredients

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