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Grilled Sausage Sandwich for Six
Grilled Sausage Sandwich for Six Grilled Sausage Sandwich for Six
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Grilled Sausage Sandwich for Six

Filed under: Lunch



preparation time

00:20 20min


Cooking time

00:30 30min


ingredients

  • 6 Florentine sausages
  • 3 portobello mushrooms, sliced (about 1 cm thick)
  • 1 large yellow pepper, cut into 8
  • 1 large red pepper, cut into 8
  • 1 large orange pepper, cut into 8
  • 2 medium eggplants, cut into rounds (about 1 cm thick)
  • 1 large Spanish onion, cut into rounds (about 1 cm thick)
  • 2 sprigs rosemary, leaves removed and chopped
  • 60 ml (1/3 cup) olive oil
  • 1 lemon, for zest and juice
  • 125 ml (1/2 cup) mayonnaise
  • 45 ml (3 tablespoon) basil pesto
  • 1 mozzarella ball, cut into thin slices
  • 1 large rectangular focaccia, cut in 2 (plain, herb, etc.)
  • 6 Florentine sausages
  • 3 portobello mushrooms, sliced (about 1 cm thick)
  • 1 large yellow pepper, cut into 8
  • 1 large red pepper, cut into 8
  • 1 large orange pepper, cut into 8
  • 2 medium eggplant, cut into rounds (about 1 cm thick)
  • 1 large Spanish onion, cut into rounds (about 1 cm thick)
  • 2 sprigs rosemary, leaves removed and chopped
  • ¼ cup (60 ml) olive oil
  • 1 lemon, zest and juice
  • ½ cup (125 ml) mayonnaise
  • 3 tbsp. (45 ml) basil pesto
  • 1 mozzarella ball, cut into thin slices
  • 1 large rectangular focaccia, cut in 2 (plain, herb, etc.)
  • Salt and pepper

instructions

  1. Heat the BBQ to maximum and cook sausages on lower grill just long enough to mark them. Transfer to upper grill to complete cooking over indirect heat.
  2. Place all cut vegetables in a large bowl with the rosemary and oil, add salt and pepper and mix well.
  3. Grill vegetables on lower grill turning regularly until they start to soften, without burning them. Reduce heat on BBQ as required.
  4. Remove vegetables from grill as they become ready and add to bowl.
  5. When all the vegetables are done, add the juice and zest of lemon, stir well, cover and keep warm.
  6. When sausages are done, cut into thin slices lengthwise, cover with foil and keep warm.
  7. Spread one side of the focaccia with the mayonnaise and the other with the pesto.
  8. Place grilled vegetables on each base then sausage slices on top of them.
  9. Add mozzarella slices, close the sandwich, place on lower grill of turned-off BBQ and cook in residual heat 5 minutes.
  10. Cut sandwich into 6 squares and serve immediately.