Louie’s P & R Italian Market sent me some Italian Sausages and Salameat, and I couldn’t wait to cook them up into a delicious sandwich. Whether you’re cooking for your family, hosting a party, or taking them to a tailgate, these sandwiches will impress everybody. Let’s get started!
Making My Italian Sausage and Peppers Sandwich
This recipe is a bit different for me, because I don’t usually work with sausage. However, I’m super excited about grilling this high-quality meat from my buddies up at Louie’s P & R Italian Market. My sandwiches are going to be juicy and bursting with flavor in every bite.
The Ingredients
- Italian sausage and salameat. These are the stars of the show.
- Olive oil. I like drizzling some in my pan to use during the cooking process.
- Bell peppers. Sliced up in thin strips, these add color and flavor to the sandwich.
- Onions. I sliced these up, too, to go along with the peppers for additional taste and texture.
- Heath Riles BBQ Garlic Butter Rub. For savory flavor on anything, this rub’s the one for you.
- Heath Riles BBQ Everyday Rub. Salt, pepper, and other spices combine to make this rub one of my biggest sellers.
- Budweiser beer. Beer is good for these type recipes because it adds extra savoriness to the flavor profile.
- Buns. Use the bread of your choice.
The Equipment Setup
The PK 360 Grill with Royal Oak Charcoal and Tumbleweeds were perfect for this 2-zone grilling recipe.
The Process for Making Italian Sausages and Peppers
If you’d rather follow this recipe via video, I uploaded one that shows every step on my Youtube channel.
- Gather the ingredients. I’m using several ingredients for this recipe. I got all of them gathered up and placed them close to my grill.
- Add oil to the skillet. Olive oil is the first thing in the skillet. It’ll help coat the meat and vegetables nicely.
- Add onions and peppers. I’d already sliced up my onions and peppers. I added them all to the skillet, then sprinkled them with a good coat of my Garlic Butter Rub for additional savory taste. I followed it up with a thin coating of my Everyday Rub. I used metal tongs to mix it all together and let it saute for 4-5 minutes.
- Pour in the beer. After testing it, I poured a big can of Budweiser in with the vegetables.
- Top with sausages. I laid the sausages on top of the vegetable/beer mixture, added some Garlic Butter rub on top, shut the grill lid, and let it all cook for about 20 minutes. I turned them about halfway through.
- Grill sausages off. The vegetables were finished cooking, so I pulled the skillet over to the other side of the grill. Using tongs, I placed the sausages directly on the grill grates and closed the lids to let them cook and get some char on them.
- Build the sandwiches. When the sausages had a good color on them, I pulled everything off the grill. Since I like yellow mustard, I used some on my sandwiches, but the condiments are totally your preference. I added the vegetables first and then put the sausage on top.
The Results
Mmm mmm! I’m gonna have to give my buddy a big THANK YOU, because this is hands-down the best sausage I’ve ever had. It makes the sandwich completely delicious. The peppers and onions were cooked perfectly and I could taste hints of garlic and the other spices from my rubs. Boy, these are real treats.
Serving Suggestions for Italian Sausage and Peppers
One sandwich is enough to fill most people up, especially if you pair it with fries or potato salad.
Storing It
If you have leftovers, I wouldn’t make them into sandwiches, because your bread will get soggy. Either use a ziplock bag or an airtight container and store the onions, peppers, and sausages in the fridge for up to 3 days. Pull it out, heat it up, and build your sandwich when you’re ready to eat.
Equipment and Tools
PK 360 Grill , Royal Oak Charcoal, Royal Oak Tumbleweeds, Lodge Cast Iron Skillet , Metal Tongs, Stone + Wood Cutting Boards
