5:30 Challenge / 5 ingredients / 30 minutes

I fear I am experiencing “grilling burnout.” During recent months I found myself instinctively preparing lighter dishes, notably fish and vegetarian entrees, to beat the heat. Now I am craving more heavily flavored substantial fare with a little more oomph.
While I am not ready to give up the convenience of outdoor cooking, I am grilling with a slightly different attitude.
I was recently in the mood for sausages, but wasn’t willing to surrender to a heavier pasta option, so I turned to the grill for these satisfying sandwiches. These sausage subs are substantial enough for dinner, and by using indirect heat, you can even melt the cheese and heat the sauce without having to turn on the stove.

Depending on where you come from, these sandwiches can be called subs, hoagies, heroes or grinders. I like using a roll with some crunch. If you can’t find one that fills the bill, use a toasted narrow split baguette (removing excess breading if necessary) instead of resorting to a soft hot dog bun.
For a lighter version, use chicken sausages. -- Jeanne Besser