Spiedini Hoagies with Caprese Relish

Deselect All

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)