-
1
Start your grill and prepare for direct and indirect cooking (heat to one side) at medium heat (350-375 degrees F).
-
2
Put the onions and peppers on the grill and cook until they are softened and charred on both sides.
-
3
Remove them from the grill and set aside on a cutting board.
-
4
Line the bottom of a 13x9 disposable aluminum baking pan with parchment paper (I didnt, but should have).
-
5
Slice the rolls in half horizontally and put the bottoms in the pan.
-
6
Spread the marinara sauce evenly over the bottom buns and sprinkle evenly with cheese.
-
7
Remove the tops from the peppers and rough chop them along with the onions.
-
8
Spread the pepper and onion mixture over the cheese.
-
9
I added the peppers and onion during the assembly, which was dumb.
-
10
Cover the pan with foil (I didnt, but should have) and cook on the indirect side of your grill.
-
11
Quickly toast the tops of the rolls over direct heat then set aside.
-
12
Quick aside: Can you tell that I didnt bring my culinary A-game that day?
-
13
Total JV!
-
14
Oh well.
-
15
We live, cook, eat, and learn.
-
16
Put the sausage over the direct heat side of the grill and cook until they reach an internal temperature of 145 degrees F, flipping a couple times as they cook.
-
17
Remove sausages to the cutting board.
-
18
Slice the sausage at a steep angle to 1/4 thick.
-
19
Uncover the pan and arrange the sausage slices evenly over the rolls.
-
20
Cover with the roll tops, serve and enjoy!
-
21
Disclaimer: Im a member of Johnsonvilles Big Taste Grillers panel and I was provided the sausage for this recipe.
