Spiedini Hoagies with Caprese Relish
Course: Dinner, Lunch, Main Dish
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesInactive time
5
minutesTotal time
55
minutesIngredients
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
Canola oil
Kosher salt and freshly ground black pepper
1 pint yellow and red cherry tomatoes, quartered
1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2-inch dice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil, plus more for the bread
1/4 cup red wine vinegar
French baguette or soft hoagie rolls
2 cloves garlic, halved
Directions
- Special equipment: 12-inch metal skewers or wooden skewers (if wooden, soaked in cold water for 30 minutes)
- Heat the grill for high direct grilling. Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side. Remove the sausages to a platter and let rest 5 minutes before removing to a plate.
- Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
- Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown. Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.
- Put a whole sausage on each roll and top with the caprese relish. Alternatively, cut the sausage into 2-inch chunks before putting on the rolls.
