Kicking off grilling season for the year we made chicken sausage sandwiches with caramelized onions and a bell pepper relish. To start this mammoth meal, Megan is frying onions on the stove top in olive oil with chili powder, cinnamon, ketchup, vidalia onion hot sauce, and pepper.
Next we cut two red bell peppers in half and removed all the seeds in preparation of grilling.
After hitting the hot grill in the backyard for a few minutes on each side, we brought them back in and diced them up.
To put together the "relish" we mixed the peppers with garlic red wine vinegar, olive oil, basil, parsley, and garlic powder.
Here's our two "sauces" ready to go on our sandwiches. But before they can get spread down, we've got some meat to grill!
We won't bother rehashing how we grill this time since it's been covered pretty extensively in last year's grilling blogs (for those who aren't familiar, we use a charcoal and a chimney starter). Here we've got a few chicken sausages heating up nicely.
We're also going to briefly grill our sandwich buns to get them a little crispy. First Megan drizzles on some olive oil, then they hit the grill on either side for about a minute.
To put together the sandwiches, slather on a layer of dijon mustard on the buns.
Next spread on a thick layer of the caramelized onions.
Set on your sausage (or two if you're so inclined!)
Then goes a dollop of the bell pepper relish.
We're of course having our sandwiches with a fresh side salad. Mine had a variety of veggies and a poppy seed dressing.
This is Megan's sandwich and salad, and she went with fruit and vegetables.
We may be on hold for grilling until the snow passes again, but there's still plenty more coming to Six-Seven-Eight soon! Next up is another example of interconnecting meals - as we made the next two dinners of the week utilizing the leftover onions and bell pepper relish for bacon wrapped chicken and a vegetable soup.
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