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Author Notes: Sweet grilled peppers and fennel, spicy sausage, toasty bread, what's not to like? I am not particularly "measurey" with this recipe, it's a sandwich right? So feel free to adjust up or down according to your preference. Here's mine - I cook on the grill, if you don't have one you can use a grill pan or the broiler. - aargersi —aargersi
Food52 Review: This sandwich gives you a little bit of everything -- freshness from the tomatoes and peppers, acidity from the vinaigrette, salty richness from the sausage, and subtle sweetness from the fennel. How could you go wrong? I tried the grinder using the proportions called for in the recipe, but my personal preference was for doubling the meat and halving the vegetables. The flavors are absolutely fantastic, and everything cooks up quickly. It's a little messy though, so make sure you have extra napkins on hand when you serve these! - forester_lady —Brianne Du Clos
- 4 soft grinder rolls - we are lucky and have Hatch chili ones here right now, but get whatever good rolls you can
- 2 red bell peppers
- 1 bulb fennel (with fronds)
- 2 hot Italian sausage links (or mild if you don't like spicy)
- 8 cherry tomatoes
- a big handful of fresh basil
- 2 tablespoons red wine vinegar
- 2 tbs good olive oil
- more olive oil for grilling
- 2 tablespoons shredded parmesan
- salt and pepper
- Heat the grill to medium high. Roughly chop the basil and a handful of fennel fronds. Quarter the cherry tomatos. Whisk them in a large bowl with oil and vinegar, add some salt and pepper and set aside.
- Half the peppers and remove the seeds. Cut the bulb of the fennel in half. Brush both with olive oil and dust with salt and pepper. Put the sausages on a lightly oiled sheet of foil. Head out to the grill.
- The sausages go on first. Let them cook a few minutes, when you flip them put the fennel on. Wait a couple more minutes then flip the fennel and put the peppers on. Flip the peppers after a few minutes too - you want the peppers and fennel cooked but still with a bit of crunch. When everything is done pull them off the grill go back inside.
- Slice the sausages into bite size hunks, slice the peppers and fennel. You may need to remove the hard butt thing from the bottom of the fennel. Toss everything in the vinaigrette and tomatoes, add the parmesan, maybe grind a bit more pepper over, and let them all hang out while you go back outside and toast the buns on the last of the heat from the grill.
- Tong a pile of sausage and veggies onto each bun. Use a spoon to scoop up some of the vinaigrette at the bottom and drizzle that on too. Eat up!!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Red Pepper Recipe