Game Day Italian Sausage Sliders

Start your grill and prepare for direct and indirect cooking (heat to one side) at medium heat (350-375ºF).

Put the onions and peppers on the grill and cook until they are softened and charred on both sides. Remove them from the grill and set aside on a cutting board.

Line the bottom of a 13″x9″ disposable aluminum baking pan with parchment paper (I didn’t, but should have). Slice the rolls in half horizontally and put the bottoms in the pan. Spread the marinara sauce evenly over the bottom buns and sprinkle evenly with cheese.

Remove the tops from the peppers and rough chop them along with the onions. Spread the pepper and onion mixture over the cheese. I added the peppers and onion during the assembly, which was dumb.

Cover the pan with foil (I didn’t, but should have) and cook on the indirect side of your grill. Quickly toast the tops of the rolls over direct heat then set aside.

Quick aside: Can you tell that I didn’t bring my culinary A-game that day? Total JV! Oh well. We live, cook, eat, and learn.

Put the sausage over the direct heat side of the grill and cook until they reach an internal temperature of 145ºF, flipping a couple times as they cook. Remove sausages to the cutting board.

Slice the sausage at a steep angle to 1/4″ thick. Uncover the pan and arrange the sausage slices evenly over the rolls.

Cover with the roll tops, serve and enjoy!

Disclaimer: I’m a member of Johnsonville’s Big Taste Grillers panel and I was provided the sausage for this recipe.