Grilled Italian sausage patty sandwich with eggplant, roasted red peppers and provolone
Updated: 06/04/2012 08:07 AM
By: Chef Dan Eaton
4 Italian sausage patties (hot or mild)
4 large sandwich rolls
1 small eggplant (you might not use all of it)
jarred roasted red peppers as needed (4 pieces or so)
4-8 slices provolone cheese
approx. 3/4 cup marinara sauce
cheese tortellini and basil pesto salad (optional)
Peel one small eggplant and cut it crosswise into 1/4 - 1/2 inch thick slices. Brush those slices with a little olive oil and season with salt and pepper, and it is time to head out to the grill.
Get the sliced eggplant going first and, once that is on the grill, add the sausage patties.
Take the eggplant off of the grill once that is nice and soft and you can actually place a small pot of marinara on the grill to get that warming too.
Once the sausage is just about cooked through, add 1-2 slices of provolone to each one then top that with a piece of roasted red pepper and then place a couple of slices of grilled eggplant on top of each one as well.
Bring a clean plate out with you for putting the cooked sausages on when they're done and then, at that point, all that is left is to lightly toast the sliced rolls and it is time to eat.
Spoon a little warm marinara on the bottom half of the grilled roll and top that with the sausage, eggplant stack. Spoon a little more marinara over the top if you like and then serve it up with an optional cold pasta salad tossed with a little basil pesto.
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Plan ahead and cook and chill cheese tortellini and toss with basil pesto to serve on the side. Heat the marinara inside the house instead of on the grill.