Chef notes
When we see a party sub, we know it’s a real party. There is something about a huge sandwich that gets sliced into individual pieces that brings everyone to the table — quickly. And this guy has smoky and juicy Italian sausage, a creamy kick, some sweet peppers and the provolone funk.
Swap option: Use your favorite sausage. Add poblano peppers if you’re looking for some green.
Technique tip: To get a good char without bursting the sausage casing, medium heat and frequent turning is key.
Special equipment: Grill basket or cast-iron skillet.
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