Ultimate Grilled Italian Sausage Sandwiches 

This recipe transforms the classic grilled Italian sausage into a gourmet sandwich experience. The sausages are char-grilled to perfection and nestled inside toasted brioche buns. Topped with a tangy Castelvetrano-giardiniera relish and a zesty lemon basil aioli, this sandwich offers a delightful blend of flavors and textures. It's an elevated summer staple that's simple to make yet impressive to serve, perfect for backyard barbecues or casual gatherings. Whether you're a grilling enthusiast or a novice, this recipe ensures a satisfying and flavorful meal.

Ingredients

For the Sandwich:

• 1 pound fresh Italian sausage links (hot or mild)
  
  

• Nonstick cooking spray
  
  

• 4–6 brioche hot dog rolls
  
  

• Castelvetrano-giardiniera relish (recipe below)
  
  

• Lemon basil aioli (recipe below)
  
  

For the Lemon Basil Aioli:

• ½ cup high-quality mayonnaise
  
  

• 1 cup packed fresh basil leaves and tender stems
  
  

• Zest of 1 medium lemon
  
  

• 2 cloves garlic
  
  

• ½ teaspoon kosher salt
  
  

• ½ teaspoon ground black pepper
  
  

For the Castelvetrano-Giardiniera Relish:

• ½ cup pitted Castelvetrano olives
  
  

• ½ cup giardiniera (mild or hot), drained
  
  

• ¼ cup capers, drained
  
  

Directions

1. Preheat the Grill: Set up your grill for indirect cooking by creating a zone of direct high heat and a second zone of indirect heat. Preheat for at least 15 minutes if using a gas grill, or light charcoal and allow it to burn down for 30 minutes if using a charcoal grill.
   
   

2. Prepare the Lemon Basil Aioli: In a food processor, combine mayonnaise, basil leaves, lemon zest, garlic, salt, and pepper. Process until smooth. Transfer to a serving dish and set aside, or refrigerate in an airtight container for up to 1 week.
   
   

3. Prepare the Castelvetrano-Giardiniera Relish: In a small bowl, mix together the Castelvetrano olives, giardiniera, and capers. Set aside.
   
   

4. Grill the Sausages: Lightly spray the sausages with nonstick cooking spray. Place them on the indirect heat side of the grill. Close the lid and cook for 8–10 minutes, flipping halfway through. Then, transfer the sausages to the direct heat side of the grill and cook for an additional 2–3 minutes per side, until charred as desired.
   
   

5. Toast the Buns: While the sausages are grilling, place the brioche rolls on the grill over indirect heat for 1–2 minutes, until lightly toasted.
   
   

6. Assemble the Sandwiches: Place each grilled sausage inside a toasted brioche bun. Top with a generous spoonful of Castelvetrano-giardiniera relish and a drizzle of lemon basil aioli. Serve immediately.
   
   

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: 25 g
  
  

• Fat: 35 g
  
  

• Carbohydrates: 30 g
  
  

• Fiber: 2 g
  
  

• Sugar: 5 g
  
  

• Sodium: 800 mg