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Recipe

Grilled Sausage & Onion Panini

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Scott Phillips

Servings: four as a main course.

 

Ingredients

  • 1 large red onion, sliced crosswise into 1/4-inch disks
  • 5 Tbs. olive oil
  • 1 Tbs. plus 1 tsp. good balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1 large ripe tomato (about 8 oz.), thinly sliced
  • 8 slices (about 1/2-inch thick each) crusty Italian bread
  • 1 clove garlic, smashed
  • 4 links sweet or hot Italian sausage (about 1 lb. total)
  • 1 packed cup arugula, washed (if the leaves are large, stem them)
  • 2 to 3 Tbs. freshly grated Parmigiano-Reggiano

Nutritional Information

      Nutritional Sample Size per main course serving
      Calories (kcal) : 580
      Fat Calories (kcal): 370
      Fat (g): 41
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 23
      Cholesterol (mg): 65
      Sodium (mg): 1530
      Carbohydrates (g): 30
      Fiber (g): 3
      Protein (g): 23

Preparation

  • Heat a gas grill to high. Drizzle the onions with 1 Tbs. oil and 1 Tbs. vinegar and season well with salt and pepper. Toss gently to keep the disks intact. Season the tomato slices with salt and pepper and drizzle with 1 Tbs. oil. Brush 2 Tbs. of the oil over both sides of the bread, rub with the smashed garlic, and season with salt and pepper.
  • Put the sausages and onions on the hottest part of the grill. Grill the onions, turning them a few times, until they’re browned and have softened to a limp texture, about 8 minutes. Grill the sausages, turning occasionally, until fully cooked (160°F on an instant-read thermometer), 10 to 12 minutes. Remove the sausages and let them rest. Grill the bread for 1 to 2 minutes on each side.
  • Dress the arugula with the remaining 1 Tbs. oil and 1 tsp. vinegar; season with salt and pepper. Arrange a small handful of the arugula and 1 or 2 slices of tomato over four of the bread slices. Slice the sausages in half lengthwise and lay them flat over the tomatoes. Lay a generous portion of the grilled onion rings and a sprinkling of Parmigiano over the sausages. Top with the remaining four slices of bread. Slice the sandwiches in half and serve.

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