- Rating:
- Servings:
- 4 sandwiches
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/4 cup Real Mayonnaise
- 3 cloves Peeled Garlic minced
- 1/2 Organic Lemon juice
- 4 Spicy Sausage Italian Links
- Extra Virgin Olive Oil as needed
- 1/2 jar Fire Roasted Sweet Red Bell Peppers drained
- 1 Organic Zucchini sliced 1/4 inch thick
- 1 Yellow Crookneck Squash sliced 1/4 inch thick
- 1 Maui Onions sliced 1/4 inch thick
- Salt and Pepper to taste
- 4 French Bread (Rolls) halved
- Muenster Cheese as needed
Directions
Mix together the first three ingredients and place in the refrigerator.
Heat barbeque grill to high heat.
Grill the sausage until completely cooked through. Remove from the grill and set aside to rest. Meanwhile, brush all of the vegetables, except for the bell peppers, with olive oil. Season with salt and pepper. Grill all the vegetables on both sides, until heated through and you have nice grill marks.
To Assemble
Spread the mayonnaise over both sides of the bread. Split the sausages in half and place on the bread. Evenly divide the vegetables among the bread and top with the cheese.
Note:
I like to spear some olives with a toothpick and insert into the top of the sandwich to give the sandwich a deli look.
