Mix up the grilling routine by turning a classic sandwich into kabobs! These Sausage and Pepper Sandwich Kabobs are a tasty way to enjoy dinner on the grill!
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It’s no secret that I love to grill. As soon as grilling weather arrives, I’m out there on the back deck almost every night of the week. The only nights I’m not grilling are the ones where we have leftovers…from something I grilled or smoked earlier in the week!
When it comes to recipes for the grill, I’m always thinking about fun ways to mix things up. Some of the more creative recipes have included Hickory Smoked Peanuts, Smoked Spinach Artichoke Dip and Grilled Guacamole. Each of these recipes is delicious, and I would happily make them again! But today I’m adding a new twist – grilled sandwiches…on kabobs!
Sausage and Pepper Sandwich Kabobs
When it comes to sandwiches, a good sausage and pepper sandwich is one of my favorites. Laura introduced me to this classic recipe years ago, and it’s been on regular rotation in our house ever since. Now I’m adding a twist – by grilling it on kabobs!
So the obvious question here is how exactly do you put a sandwich on a kabob? Do you make the sandwich, cut it into pieces and skewer ’em on kabobs? I mean, maybe? More than likely, that will lead to a mess on the grill, and you’ll be calling your local pizza place for dinner that night. Nope, the secret is to deconstruct those sandwiches.
For these Sausage and Pepper Sandwich Kabobs, I skewered the sausage, peppers and onions onto skewers. Then I threaded large bread cubes on separate kabobs. The reason? That bread will grill a lot faster than the meat and veggies. If you put it all on the same skewer, you’d end up with charred bread before the sausage was fully cooked. And not charred in the good way.
One tip for grilling bread is to brush it generously with olive oil before adding it to the grill. Not only does it keep the bread from drying out and turning overly crispy, but the olive oil adds a ton of flavor! Of course, the key is to keep a close eye on those bread skewers. A minute or so on each side is all they will need.
Oh – cheese! We love including a bit of melted provolone cheese on our sausage and pepper sandwiches, so I wanted to include that here as well. I opted to lay pieces of provolone on the bread skewers, but you could certainly lay cheese on top of the sausage and veggie skewers, too. Either way will work!
These Sausage and Pepper Sandwich Kabobs are absolutely delicious. A good sausage and pepper sandwich is tasty in its own right, but go and add in the flavor from the grill? Yeah, that’s the way I want to spend my summer evenings on the back deck! I hope you enjoy this recipe as much as we do – happy grilling!
Did you make these Sausage and Pepper Sandwich Kabobs at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) so I can see your version!
Sausage and Pepper Sandwich Kabobs
- 16 oz. Italian sausage links mild or hot, cut into 1” pieces
- 1 red bell pepper cut into 1” pieces
- 1 green bell pepper cut into 1” pieces
- 1 medium red onion cut into 1” pieces
- ½ loaf soft Italian bread cut into 1”-1½” cubes
- 1 Tbsp olive oil
- ½ Tbsp Italian seasonings
- 3 slices provolone cheese cut into strips
- Preheat grill to medium (~350°F) heat.
- Thread sausage, peppers and onions onto skewers.
- Thread bread cubes on separate skewers.
- Brush all skewers with olive oil and sprinkle tops with Italian seasonings
- Grill sausage and pepper skewers for 8-10 minutes, turning occasionally.
- Add bread cube skewers to grill and grill for 1-2 minutes, turning halfway through. (Note: Pay close attention to the bread cube skewers as they can burn quickly if you aren’t careful!)
- Lay cheese on top of skewers, close lid and continue grilling for 1-2 more minutes, or until cheese has melted and sausage is fully cooked.
Looking for more tasty kabob recipes? Check out these other favorites, too: