Sausage and Pepper Sandwich Kabobs
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!
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:
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cant wait to make this soon for me can i use mushrroms and spring onions and skip red and green bell peppers and red onion as am not a big fan of red and green bell peppers and red onion i never had sausage and pepper sandwich kabobs before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yes! Feel free to make adjustments as desired, Ramya – that’s what makes cooking fun. Grilled mushrooms are quite tasty!
Yum. And they’re so pretty! At first I thought the cheese was Alabama barbecue sauce, which would be really good!
Ah – you make a good point, Mimi! Alabama white sauce would be good here, too. That sauce is becoming more common which is really fun!
So clever! What a great idea to deconstruct that sandwich and then grill it all up! So many great flavors and perfect for dinner.
The flavors were spot on here, Kathy – it’s easy when you start with a classic sandwich like that. The key was figuring out how to grill it all!
i bet i’ve said it before but isn’t it funny about language? we call them kebabs! Probably due to whichever migrants came to whichever country, with their words. these look tasty david.
Kebabs, kabobs, skewers – what’s in a name? All I know is what’s on these sticks is mighty tasty! Haha. Thanks, Sherry!
Oh yeah, I love all things deconstructed (Desserts, main dishes, kitchen…well the last one happens rarely when I’m too enthusiastic about cooking LOL) Great idea to make these kabob sandwiches. They look delicious and so cheerful!
A deconstructed kitchen? Sounds like my kitchen after cooking a big recipe – haha! Thanks, Ben!
I don’t know why you call them kabobs and we here in the U.K. call them kebabs? Oh well who cares David eh? These look delicious. I’ve had a few BBQ’s this year with kabobs on, I haven’t done any with sausage though, usually just chicken. Must try! Thanks!
Yeah, I’ve never understood the kabobs, kebabs, kabab thing. Maybe we should just call ’em all skewers. 🙂 Either way, these are delicious! It was fun grilling up the bread on a skewer to serve alongside the sausage. Definitely try this one out, Neil!
A great deconstruction of a classic sandwich. And really pretty too. I actually think I’d enjoy these more!
Yes! I might not admit it to Laura, but I think the deconstructed version of this sandwich is better than the original. These were really fun to make…and eat! Thanks, Frank!
What a brilliant idea to add the bread and cheese to the grill when grilling the kabobs. Deconstructing this sandwich is an amazing and convenient way to serve this recipe. And Oh, goodness!! Sausage, bell peppers, and red onions are the best when it comes to grilling. The flavors and the textures. You’ve just made me so hungry. It’s time for me to fire up the grill. Thanks so much, David, for sharing.
We had so much fun making these kabobs, Kristy! I love bread, and brushing bread with olive oil and then grilling it for a couple of minutes? Oh man, I could make a meal out of that! There is definitely plenty of flavor going on with this recipe…in fact, we were just talking about making it again soon!
Such a fantastic idea! Love how all the components of the sandwich are on a kebab! My kids would love this!
This was a fun recipe to make, Michelle! And since everything is bite-sized when it comes off the grill, it’s great for the kids. Happy grilling!
David, here we call them kebabs as well. But call them what you wish, just call me when they’re done. I also think the idea of skewering the bread and melting the cheese on it is a brilliant idea.
Alabama white sauce was never a fav of mine, but a dash of HP (brown sauce) would suit me well…
Kebabs – kabobs – kababs. Let’s just call ’em skewers! Haha. I absolutely love brushing bread with olive oil and then grilling it up for a couple of minutes. (You’ve gotta watch it closely b/c it will burn!) I bet I could make an entire meal out of that alone. But if you add sausage and cheese? Oh yeah – I’d be in heaven then! 🙂
Grilled and that melted chees on top, this is heaven in a stick
Haha – I totally agree! Thanks, Raymund!