Sausage Hoagies with Grilled Giardiniera

Preparation

Grilling only adds to the existing smokiness of the sausages that are piled into warm, toasted hoagie rolls. Top them with a homemade chargrilled giardiniera and a smear of grainy mustard for added zip. Look for celery that has plenty of leaves attached, you’ll want their bitter bite for a proper giardiniera.

*This recipe originally ran stateside on HexClad.com.

1. Preheat gas grill with two heat zones for at least 15 minutes: one side set to high (about 550°F/290°C) with a HexClad Hybrid BBQ Grill Pan and a second side set for indirect cooking. If using a charcoal grill, arrange coals to one side to create an indirect heat zone.

2. In a large bowl, combine cauliflower, celery, carrot, bell pepper, chili, oil and  ¼ teaspoon each salt and pepper; toss to combine. 

3. Add vegetables to grill pan and cook, tossing occasionally, until charred in places and crisp-tender, 10 to 12 minutes. Transfer to a cutting board and let cool slightly, then chop into bite-sized pieces. Transfer to a large heat-proof bowl. Add olives and toss to combine; set aside.

4. Meanwhile, in a HexClad 1 QT/1L Hybrid Saucepan over medium-high, combine white vinegar, rice vinegar, sugar, celery seeds and 2 tablespoons salt. Bring to a boil, stirring until sugar dissolves, then immediately pour over vegetables (if they are not completely submerged, top off with hot water). Let cool for at least 30 minutes.

5. Reheat grill. Grill sausages over indirect heat, flipping frequently, until charred and warmed through, 7 to 10 minutes. Transfer to a cutting board. Grill buns cut-side down over indirect heat until golden and warm, about 1 minute.

6. Divide sausage links between rolls and top with mustard, giardiniera and celery leaves, dividing evenly.

MAKE AHEAD TIPS

Refrigerate giardiniera in an airtight container for up to 1 week.

NOTES

For a milder giardiniera, remove and discard chili ribs and seeds after grilling.