Grilled Sausage Dinner Pesto Chango Poof Recipe By Tasty Food
SAUSAGE SANDWICH WITH PESTO
Take the sausage sandwich to another level with Italian ingredients like mozzarella and pesto. Hearty and flavourful, it's a great choice when hunger strikes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place.
Nutrition Facts : Calories 876 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 3.7 milligram of sodium
GRILLED SAUSAGE WITH ARUGULA PESTO
Peppery arugula pesto is the perfect accompaniment to grilled Italian sausages. Save any extra pesto to use on other grilled meats or fish. It will last up to one week in the refrigerator.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides if necessary. Add cheese, salt, pepper, and olive oil, and puree until smooth and well combined.
- Heat grill to medium-high heat. Prick sausages with fork to allow excess fat to drip. Grill until cooked through, about 4 minutes per side. Serve pesto over the grilled sausages.
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PESTO AND SAUSAGE (IN FOIL PACKS!) - CHELSEA'S MESSY APRON
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5/5 (9)Total Time 50 minsCategory DinnerCalories 504 per serving
- PREP: If you are using the oven, preheat it to 425 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.)Tear off four sheets of heavy duty foil and lightly spritz with cooking spray. If you aren't going to be doing this meal in foil packs, line a large sheet pan with parchment paper and set aside.
- PREP VEGGIES: Cut the chicken sausage into coins. Cut the baby red potatoes into 4-6 pieces depending on the size; you want small bite-sized pieces. Trim the green beans and cut in half. Cut the corn off the cob. Add the sausage, potatoes, beans, and corn to a large bowl.
- SEASON: Drizzle in 2 tablespoons of oil (from the oil packed sun-dried tomatoes jar) and all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, salt, and pepper). Add salt and pepper to personal preference; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss everything together until well combined.
- DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add the pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, but do not double wrap foil (only one sheet of foil per pack or the cook time will be off). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
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