I had some leftover greens so I added some chopped red onion, tomato and Italian dressing to make a side salad.
|4||Villaggio Italian Style Stadium Size Sausage Buns|
|8||Provolone Dolce slices|
|1||Head of Leaf lettuce chopped|
|1 cup||Parsley chopped|
Set BBQ to medium. Chop lettuce, cucumber and parsley and set aside. Make small diagonal cuts in the sausages (on two sides) to help them heat up more quickly. Put the pepperoni sausages on the BBQ and cook for about 10 minutes tuning every few minutes. Remove from BBQ when browned and heated. On low heat, brown the insides of buns on the BBQ. When they’re browned, remove the tops from the grill. Turn over the bottom of buns and place the sausages on them. Then top with two slices of cheese being careful to center the sausages and cheese on the buns. Place them on a plate and put them back in the BBQ(which is now off) and close the lid until the cheese has melted. Remove them from the BBQ and garnish with lettuce and parsley.
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