Grilled Kielbasa Sandwiches
"This is a great sandwich for tailgating or eating while watching football."
Ingredients
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 by Step Method
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
No special items needed.