Sausage Boombers, as seen on Symon's Dinners Cooking Out, Season 4.
Recipe courtesy of Michael Symon

Beach Bomber Sausage Sandwich

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
This recipe is a great trick for picnic or beach food. The sandwich will stay hot wrapped in foil, and because we hollowed out the bread, it's very easy to eat while playing cornhole and bocce, which is very important for beach and picnic-style parties.



  1. Set up a grill for direct and indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place an enameled cast-iron grill pan over the hot side of the grill.
  2. Lay out the hoagie rolls, sliced-side up. Scoop out the bread inside, hollowing out the rolls to make room for filling. (You will end up with 4 hoagie boats.)
  3. To a mixing bowl add the sausage, cheese, parsley, scallions and some black pepper and mix to combine. (Breakfast sausage is already salted, so you do not need to salt this mixture.) Divide the mixture into 4 equal portions, then fill each piece of bread evenly with the sausage mix, smoothing the tops. Spray each stuffed bread with duck fat spray and place, sausage side down, on the direct heat side of the grill. Allow to char until grill marks form, 1 1/2 to 2 minutes. Flip each sandwich and move to the indirect heat side of the grill. Cover the grill with a lid and bake until the sausage is cooked through and registers 175 degrees F, about 20 minutes. (If the bread cooks too fast and the sausage is still not done, wrap each sandwich in foil and continue to cook on the indirect heat side of the grill. This will protect the bread while allowing the sausage to finish cooking.) Carefully remove from the grill, and once the foil is safe to handle, unwrap and serve!

Cook’s Note

To cook in the oven, char in a pan first, then finish cooking in a 350 degree F preheated oven for an additional 20 minutes.