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Fresh Italian Meatballs and Sausage

Grilled Italian Sausage Sliders

alarm
Total Time:
20 mins
school
Skill Level:
Beginner
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Servings:
4 Servings

Whether for game day or casual get-togethers, this slider recipe is an instant crowd-pleaser—grilled mild Toscano Italian sausage, spinach, View More expand_more

Whether for game day or casual get-togethers, this slider recipe is an instant crowd-pleaser—grilled mild Toscano Italian sausage, spinach, and sharp provolone cheese with rosemary mayonnaise on slider buns. So yummy, they’ll want many more!

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Grilled Italian Sausage Sliders
alarm
Total Time:
20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageMild Toscano Italian Sausage
  • 1 Package Carando Mild Toscano Italian Sausage1 Package
  • 1 Tbsp. Fresh Rosemary, Chopped1 Tbsp.
  • 1 cup Mayonnaise1 cup
  • 2 Tbsp. Olive Oil2 Tbsp.
  • 3 cloves Fresh Garlic, Chopped3 cloves
  • 8 oz. Frozen Chopped Spinach, Thawed8 oz.
  • ½ lb. Sharp Provolone Cheese, Sliced½ lb.

Instructions


  1. Grill sausages over medium-high heat until cooked through, reserve.

  2. While sausages are grilling, combine the rosemary and mayonnaise, reserve.

  3. Heat a skillet over medium-high heat, add the oil, and sauté the garlic until just beginning to brown.

  4. Add the spinach and cook until water has evaporated, reserve.

  5. Warm the slider rolls on the grill, taking care not to burn them.

  6. To assemble, dress the top of each roll with a generous amount of the mayonnaise, slice the sausages on a bias, and place 1/3 of a link on the bottoms of each of the rolls. Top with spinach, then the cheese, then top with the dressed rolls.

  7. Serve immediately.

Life is Delicious. Savor It.

Ingredients


  • 1 Package Carando Mild Toscano Italian Sausage1 Package
  • 1 Tbsp. Fresh Rosemary, Chopped1 Tbsp.
  • 1 cup Mayonnaise1 cup
  • 2 Tbsp. Olive Oil2 Tbsp.
  • 3 cloves Fresh Garlic, Chopped3 cloves
  • 8 oz. Frozen Chopped Spinach, Thawed8 oz.
  • ½ lb. Sharp Provolone Cheese, Sliced½ lb.

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