Grilled Kielbasa Sandwiches

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #33438

September 29, 2019



"This is a great sandwich for tailgating or eating while watching football."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (202.7 g)
  • Calories 628.7
  • Total Fat - 42.2 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 65.8 mg
  • Sodium - 1594.9 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 5.4 g
  • Protein - 20.8 g
  • Calcium - 141.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.7 mg

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Note: Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.

Tips & Variations


No special items needed.