Saturday, May 24, 2008

.grilled italian sausage and veggie panini.

There's nothing better than grilling during the hot months of summer. Although it's not "officially" summer, it's already hot here in Georgia. One of the benefits of living here is that we can grill pretty much year round which we love!

This sandwich takes only 30 minutes to make so if you're just back from the beach and not wanting to spend hours on a meal, this one is perfect. It's not very heavy. It's quick. And it's very delicious.

This recipe makes 4 grilled panini. Adjust for however many people you will be feeding. Enjoy!

Take one zucchini and slice lengthwise. Cut the slices in half then carefully put them on skewers. Set aside.

Cut two thick slices of red onion. Put them on a skewer too.

Cut a red bell pepper in quarters. Remove the seeds. You can put these on a skewer or just leave them free. They won't fall through the grates of the bbq grill so you do what you want, okay?

Drizzle a little olive oil on all of the veggies and rub it around.

Season with salt and pepper.

Take 1 package of sweet italian sausages and put those on the tray. We're going to grill these babies up. YUMMY!!!!

The best bread to use for these sandwiches is ciabatta (pronounced chu-bah-duh). If you can't find ciabatta, any good, rustic bread will work. The bread will most likely not be presliced as that dries out the bread horribly. Slice the bread in half.

Drizzle a little olive oil on the insides of each of the rolls. Rub it in.
We're taking these out to the grill too!!!

Put your sausages and veggies on the grill and cook until everything is done. The sausages will be nice and plump, the red bell pepper will be nicely blackened, and the zucchini and onion will be tender.
Remove from the grill and put on a tray.

When the sausages and veggies are almost done grilling, put the ciabatta on oiled side down and grill until they start browning on the edges. You don't want them burned so make sure you don't leave them on too long.
Pull from grill and now take everything inside.

In a bowl, mix together 1/2 cup mayonnaise, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp dill weed, and 1 clove garlic. Season with salt and pepper. If you'd like, add 1 Tbsp stone ground mustard. I don't like mustard so I didn't add that to my mix.

Spread some of the herbed mayo on the top portion of the ciabatta roll.

Slice your sausages lengthwise.

Put some of the sausage slices on the bottom bun.

Put on two slices of zucchini, 1 piece of red bell pepper and some red onion.
Top with a slice of provolone cheese.
Put the top bun on, slice in half and enjoy with a yummy pasta salad, potato salad, or chips!

Printable version:


Chris Dodaj said...

These look absolutely fabulous, I'm going to make these this week, thanks for another fantastic recipe!

Anonymous said...

Holy cow, my man will be spoiled with this beast of a sandwich. ;-)

joanne (spagirl) said...

ok, yum..... i have to go grocery shopping now... !!! looks delicious! thanks for sharing so many delicious recipes!!

Anonymous said...

I'm making a list right now for the ingredients to make this for the holiday weekend. It looks absolutely scrumptious. Thanks so much Suzanne!

Dar Kaso said...

This so fabulous, so making this for dinner tomorrow. Going to pull the sausage out the freezer right now. Thanks for sharing.

Anonymous said...

Made this for the holiday weekend in the broiler because it rained all day. I used jarred red peppers because it was $2.49 for ONE pepper at the store. This turned out absolutely fabulous. Our company raved. Thanks Suzanne!

Unknown said...

We are having this tonight! I'll do the prep and hubby will grill. Sooo excited!

A Little Time said...

These were fabulous! I just made them tonight. Thanks.