Grilled Sausage, Pepper, and Onion Sub Sandwich

• 1 green bell pepper, seeded and cut into 1/2-inch-thick strips
• 1 Vidalia or white onion, cut into 1/2-inch-thick strips
• 2 tablespoons olive oil
• The Ladys House Seasoning (page 7) to taste
• 1 pound (about 4 sausages) sweet Italian sausages, pierced in several places with a fork
• 4 hoagie rolls, halved lengthwise
• 2 tablespoons unsalted butter
• 1 cup shredded mozzarella (4 ounces)

1. Prepare a medium grill or preheat the broiler.
2. If using the broiler, line two rimmed baking sheets with aluminum foil.
3. In a bowl, combine the bell pepper, onion, olive oil, and house seasoning and toss well to combine.
4. Place the sausages on the grill or, if broiling, place on one of the prepared baking sheets.
5. Grill or broil, 4 inches from the heat, turning occasionally, for 20 to 25 minutes total, or until the sausages are cooked through and no longer pink.
6. Place the pepper and onion strips in a grilling basket (see A Bit More, Yall, page 88) or, if broiling, place on the second prepared baking sheet.
7. Grill or broil, turning occasionally, for 20 to 25 minutes total, or until the vegetables are tender.
8. Spread the cut sides of the rolls with the butter and grill or broil cut side down for about 2 minutes.
9. Slice the sausages in half lengthwise and divide the halves among the bottom halves of the rolls.
10. Divide the vegetables equally among the rolls and sprinkle equal amounts of mozzarella on each.
11. Cover with the top halves of the rolls and wrap tightly in aluminum foil.
12. Grill or broil for 3 to 4 minutes, or until the mozzarella is melted.

green bell pepper, vidalia, olive oil, sweet italian sausages, hoagie rolls, unsalted butter, mozzarella

Taken from www.epicurious.com/recipes/food/views/grilled-sausage-pepper-and-onion-sub-sandwich-378600 (may not work)