This grilled sandwich is such a project.
Truthfully, I always kick off grilling season by cleaning my grill, which I hate.
Again, this sandwich fits the bill.
I originally saw this genre of sandwich on Instagram, and I was immediately intrigued.
The whole thing is then cooked, sausage side down, either in a pan or on the grill.
Im unclear on why, however.)
Choripan are also closed, whereas this thing is open-faced.
Which may not seem like a big deal, but there arerulesto sandwiches, damn it.
Oh, and theres no cheese.
Thats a pretty big difference.
Using casing-free sausage is stickier, and helps the everything hold together in one piece.
Start by halving your bread and laying some cheese on top.
Smoosh the sausage over and around the cheese.
If youre using a standard sized baguette, youll need two links, or 6-8 ounces of ground sausage.
Start by setting up a classic two-zone configuration with your charcoal.
(If youre using gas, turn half the burners on high and leave the other half off.)
Cover the grillif using charcoal, double-check your vents are fully openand let it cook for five minutes.
Move the sandwich to the other zone, directly over the coals.
This could take all season, so you better get started now.
