Spiedini Hoagies with Caprese Relish

Total Time:
55 min
30 min
5 min
20 min

4 to 6 servings

  • 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
  • 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.

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