Sunday, October 13, 2013

Spiedini Hoagies with Caprese Relish Recipe

Leave it  to Bobby Flay to make another delicious recipe.  My husband and I were watching Bobby Flay's Barbecue Addiction one morning and I was ready to make these sandwiches.  

Spiedini Hoagies with Caprese Relish 


12 oz hot Italian sausage
12 oz sweet Italian sausage
canola oil
salt and black pepper
1 pint yellow and red cherry tomatoes, quartered
1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2" dice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup evoo, plus more for bread
1/4 cup red wine vinegar
French baguette or soft hoagie rolls
2 cloves garlic, halved
12 inch metal skewers


Heat the grill for high direct grilling.  Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper.  Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side.  Remove the sausages to a platter and let rest 5 minutes before removing to a plate.

Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar.  Season with salt and pepper and toss to combine.

Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown.  Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.

Put a whole sausage on each roll and top with the caprese relish.  Alternatively, cut the sausage into 2 inch chunks before putting on the rolls.

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