Grilled Kielbasa Sandwiches with Charred Peppers and Jammy Onions
By Jonah Pike
15 min
Prep
30 min
Cook
45 min
Total
4
Servings
Easy
Level
I make these kielbasa sandwiches on nights when I want to use the grill and need a quick meal after work. Sliced beef kielbasa is grilled to make grill marks and served on a hoagie roll with sautéed onions, grilled peppers, and yellow mustard for spiciness and other flavors.
Onions need a big frying pan and medium-low heat for 20-25 minutes of cooking time to become soft with a dark brown color. I dump a tablespoon of water into the pan to help the onions release when they start sticking. I add butter during the last 5 minutes of cooking time. Too many onions in the pan will result in steaming and lighter-colored onions.
Preheat a grill or cast-iron pan on medium-high heat. Cook kielbasa pieces, pressing to brown seared surfaces for 3 to 4 minutes. Cook pepper strips, rotating often, over the hottest part of the grill until the skin is charred in spots but the peppers are intact. A cold grill will dry out kielbasa before it chars.
Make the sandwiches using two pieces of kielbasa in each roll and the onion and pepper mixture with mustard. I suggest making jalapeno slaw to serve with the hot kielbasa. If you are serving other appetizers before dinner, try blueberry brie jalapeno poppers. Toasted rolls pair well with hot foods and toppings.
Why we keep this one around
- It makes four sandwiches. You don't need a second dish to serve at a small dinner.
- The chopped kielbasa has a greater surface area to cook, which results in grill marks on the part of the kielbasa that will be on top in the sandwich.
- Slow-cooking onions and fast grilling can be done at separate times to save time. Sandwiches can be assembled after kielbasa and peppers are grilled.
- Serve jalapeno slaw on the side with the sausage.
- Leftover sausage and peppers can be used to make an Amish hamburger casserole or spicy chipotle breakfast sandwich.
- Turkey kielbasa is another alternative for people who don't eat beef.
Ingredients
- •1 lb beef kielbasa (cut into 6-inch lengths and halved lengthwise)
- •2 sweet onions (large, peeled and thinly sliced into half-moons)
- •1 red bell pepper (large, deseeded and cut into thin 1/4-inch strips)
- •1 green bell pepper (large, deseeded and cut into thin 1/4-inch strips)
- •4 white hoagie buns (split for toasting)
- •2 tbsp extra virgin olive oil (divided)
- •1 tbsp unsalted butter (for the onions)
- •½ tsp kosher salt (plus a pinch for the peppers)
- •1 tbsp water (if the onions begin to stick)
- •2 tbsp yellow mustard (for drizzling)
Instructions
- 1
Heat 1 tablespoon olive oil in a wide skillet over medium-low heat. Add the onions and kosher salt, then cook for 20-25 minutes, stirring occasionally, until translucent and deep golden.
- 2
Add 1 tablespoon water if the onions begin to stick. Stir in the butter during the last 5 minutes of cooking.
- 3
Toss the pepper strips with the remaining 1 tablespoon olive oil and a pinch of salt. Split the kielbasa lengths in half lengthwise.
- 4
Preheat a grill or cast iron grill pan to medium-high heat.
- 5
Place the kielbasa cut-side down first and press lightly. Grill for 3-4 minutes, until dark char lines appear and the fat glistens.
- 6
Grill the peppers on the hottest part of the grill, flipping frequently, until their skins blister and char in spots while the strips soften.
- 7
Brush the cut sides of the hoagie buns with a very thin layer of oil or butter. Grill them face-down for 60-90 seconds, until golden brown with visible grill marks.
- 8
Place two kielbasa halves in each bun. Top with the onions and peppers, drizzle with yellow mustard, and serve immediately.
FAQ
Nutrition (per serving)
Calories
580
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