Italian Sausage Sandwich Salad
Grilled bread topped with a juicy combination of sausages, peppers, onions and salad greens hits that delicious spot between a salad and an open-faced sandwich. When grilling the different components, know that they all take slightly different times and plan accordingly: the vegetables take the longest, the sausages a little less, and the bread is the quickest.
Ingredients
For the vinaigrette:
- 4 tablespoons olive oil
- 1 tablespoon red or white wine vinegar
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 3 bell peppers (mix of colors), seeded and sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 (12-ounce) package Applegate Organics® Sweet Italian Sausage
- 4 to 8 slices country bread
- 1 head romaine lettuce, chopped
Instructions
- To make the vinaigrette, combine the oil, vinegar, oregano, ½ teaspoon salt and ¼ teaspoon pepper in a jar, seal, and shake until well combined. Set aside.
- Preheat a cleaned grill to medium-high heat.
- Combine the sliced peppers and onions in a grill basket or on a sheet of aluminum foil. Drizzle the olive oil over the vegetables and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Grill the peppers and onions, stirring occasionally, until tender and golden brown in spots, 15 to 18 minutes. Remove from the grill.
- Meanwhile, grill the sausages until well browned, about 8 minutes. Remove from the grill and slice.
- Grill the bread, flipping once, until golden and toasted, about 4 minutes. Remove from the grill.
- Lay a slice or 2 of toasted bread on each of 4 plates. Top with the romaine, peppers, onions and sausages. Drizzle the dressing over everything. Serve at once.
- To make the vinaigrette, combine the oil, vinegar, oregano, ½ teaspoon salt and ¼ teaspoon pepper in a jar, seal, and shake until well combined. Set aside.
- Preheat a cleaned grill to medium-high heat.
- Combine the sliced peppers and onions in a grill basket or on a sheet of aluminum foil. Drizzle the olive oil over the vegetables and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Grill the peppers and onions, stirring occasionally, until tender and golden brown in spots, 15 to 18 minutes. Remove from the grill.
- Meanwhile, grill the sausages until well browned, about 8 minutes. Remove from the grill and slice.
- Grill the bread, flipping once, until golden and toasted, about 4 minutes. Remove from the grill.
- Lay a slice or 2 of toasted bread on each of 4 plates. Top with the romaine, peppers, onions and sausages. Drizzle the dressing over everything. Serve at once.