Grilled Sausage & Onion Panini

Grilled Sausage & Onion Panini
Photo by Scott Phillips


  • 1 packed cup arugula, washed (if the leaves are large, stem them)
  • 1 Tbs. plus 1 tsp. good balsamic vinegar
  • 1 clove garlic, smashed
  • 2 to 3 Tbs. freshly grated Parmigiano-Reggiano
  • 1 large ripe tomato (about 8 oz.), thinly sliced
  • 1 large red onion, sliced crosswise into ¼-inch disks
  • 5 Tbs. olive oil
  • + 3 more ingredients
    • 4 links sweet or hot Italian sausage (about 1 lb. total)
    • 8 slices (about ½-inch thick each) crusty Italian bread
    • Kosher salt and freshly ground black pepper

Heat a gas grill to high. Drizzle the onions with 1 Tbs. oil and 1 Tbs. vinegar and season well with salt and pepper. Toss gently to keep the disks intact. Season the tomato slices with salt and pepper and drizzle with 1 Tbs. oil. Brush 2 Tbs. of the oil over both sides of the bread, rub with the...

View full recipe at Fine Cooking


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