Grilled Kielbasa Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can grill any cooked sausage you like for this sandwich, but we recommend kielbasa or kosher salami (not dried beef). Active time: 25 min Start to finish: 30 min Ingredients:
3/4 to 1 lb whole smoked kielbasa or kosher salami |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
1 tablespoon drained bottled horseradish |
2 teaspoons white-wine vinegar |
1 teaspoon honey |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 small head boston lettuce, torn into small pieces |
4 (6-inch-long) crusty rolls, such as portuguese, halved horizontally |
Directions:
1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
2. Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.
3. Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.
4. Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.
5. Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.
6. Cooks' note: Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
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