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Grilled Kielbasa Sandwches
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Submitted by:
Rebecca |
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Grilled Keilbasa Sandwiches, are great for any backyard barbeque or party. |
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INGREDIENTS:
- 1 pound(s) , whole smoked kielbasa or kosher salami
- 2 tablespoon(s) , olive oil
- 1 tablespoon(s) , dijon mustard
- 1 tablespoon(s) , bottled horseradish drained
- 2 teaspoon(s) , white-wine vinegar
- 1 teaspoon(s) , honey
- 1/4 teaspoon(s) , salt
- 1/8 teaspoon(s) , black pepper
- 1 small , head boston lettuce torn into small pieces
- 4 whole , crusty rolls (6-inch-long) halved horizontally
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| Instructions: |
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.
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.
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.
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.
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.
NOTES:
Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. |
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