Ingredients
Salsa
- ½ cup tomatoes, diced
- 2 tablespoons bell pepper, diced
- 2 tablespoons onion, diced
- 1 tablespoon cilantro, minced
- ½ cup vegetable oil
- ⅛ teaspoon salt
- 1 tablespoon jalapeño pepper, minced
- ⅓ cup black beans, rinsed and drained
Sandwich
- 4 Hoagie rolls
- 1 package (12 oz) Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, sliced
- 2 small tomatoes, sliced
- 2 jalapeños, sliced and grilled
- Additional cilantro, for garnish
Instructions
Makes: 4 servings
Method: Direct grilling
Equipment: Cooking grid, butter knife
- Set the EGG for direct cooking at 350°F/177°C.
- In a bowl, combine the diced tomatoes, bell pepper, onion, cilantro, vegetable oil, salt, jalapeño pepper, and black beans. Mix well to create the salsa.
- Place the chicken sausage slices on the EGG and grill evenly until fully cooked.
- Cut the hoagie rolls to create a hinge.
- Lightly butter the top and bottom of each roll.
- Place the rolls, buttered side down, on the EGG and grill for about 30 seconds or until lightly browned. Remove from heat.
- Place two half slices of cheese on the bottom side of each toasted roll.
- Top with ¼ cup of salsa.
- Place the grilled chicken sausage over the salsa.
- Top with sliced tomatoes and grilled jalapeños.
- Sprinkle with additional cilantro for garnish.
- Serve immediately and enjoy!
