Grilled Italian Sausage Sandwich, Grilled Veggie Sandwich, Cream Cheese Hot Dogs

Grilled Italian Sausage Sandwich

  • 4 4 oz. Italian sausage links, either hot or mild, your choice
  • 1 small onion, cut in half
  • 1 red bell pepper, halved and seeded
  • 4 6-inch sandwich rolls, split and toasted
  • 2 teas. olive oil
  • 1 Tbsp. olive oil
  • salt and pepper to taste

Preheat an outdoor grill to medium heat and lightly oil the grates. Set grates 4 inched from heat. Pierce the sausage links with a fork in a few places and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the onion halves and bell peppers with the 2 teaspoons of olive oil. Place the sausages, peppers and onions on the preheated grill and cook and turn the sausages until the juices run clear and they are well browned. Cook the vegetables until tender and peppers are slightly charred.

Remove sausages and vegetables from grill. Allow pepper to cool slightly and then remove and discard the charred skin. Slice the pepper into strips and slice the onion halves. Place 1 tablespoon of olive oil in a bowl and add the peppers and onion and salt and pepper to taste. Toss this mixture until evenly coated. Place sausages in sandwich rolls and top with the pepper and onion mixture.

Grilled Veggie Sandwich

  • 1 small zucchini, sliced
  • 1 yellow squash, sliced
  • ½ cup feta cheese
  • 1 cup sliced red bell peppers
  • 1 red onion, sliced
  • 2 4×6-inch focaccia bread pieces, split horizontally
  • ¼ cup mayonnaise
  • 2 cloves minced garlic
  • 1/8 cup olive oil
  • 1 Tbsp. lemon juice

In a small bowl, mix together the mayonnaise, garlic and lemon juice. Cover dish and refrigerate. Preheat grill to high heat. Brush the vegetables on each side with olive oil. Brush grate of grill with oil. Place the bell peppers and zucchini in the middle of the grill. Please the onion and squash around them. Cook the vegetables for about 3 minutes on each side. Remove vegetables from grill and set aside. Spread the mayonnaise mixture on the cut sides of the bread and sprinkle each slice with feta cheese. Place the bread on the grill with the cheese side up, cover with a lid for 2 or 3 minutes to warm the bread and melt the cheese slightly. Be careful to watch so the bread does not burn on the bottom. Remove the bread from the grill and layer with the vegetables. Serve as open faced sandwiches.

Cream Cheese Hot Dogs

  • 4 hot dogs
  • 1 4 oz. package cream cheese
  • 1 sweet onion, thinly sliced
  • 4 hot dog rolls
  • ¼ cup butter or margarine
  • brown mustard

Preheat grill or grill pan to medium-high heat. Melt the butter or margarine in a skillet over medium heat. Add the onions and cook until the onions have softened and turned deep brown, about 15 minutes. In a small skillet, over low heat warm the cream cheese until the cream cheese is very soft. Grill the hot dogs on the prepared grill until well browned. Place hot dog rolls on grill and lightly grill on both sides. Spread the cream cheese on the toasted hot dog roll, add the hot dog and top with the onion and some brown mustard.