Today I’m gonna make my Uncle Joe Medaglia some sausage sang-a-wiches.
That’s how he says sausage sandwich, and I have no idea why. But I’ve heard some of my Italian relatives use that nomenclature before, so today I’m gonna make him a killer version.
But this article is how I make my grill-baked rolls, quick and easy.
Get yourself some pizza dough – that’s right, pizza dough. You can either make it yourself or buy it at the grocery store, bakery or pizza shop.
You can use any bread dough or recipe, but I really prefer using pizza dough.
You’ll also need a bread pan. I use the same one I use to make banana bread. Grease that pan with olive oil or whatever you prefer and get it ready.
Massage your dough into a log shape and just plop it into your pan and let it rise in a warm spot (80 degrees is best) for a couple of hours.
Light your grill and set it up for indirect heating, up to 450 degrees or so.
When the bread has risen, put it in. I put mine on a baking stone to help even out the heat.
When it starts to bake, it smells amazing.
It’s done when your thermometer says 200 degrees in the center. You also can take it out of the pan and hit the bottom. If you get that hollow thump, it’s done.
Now you can slice it like bread or split it down the center, stuff it with some sausage or whatever you have and you have one helluva sangawich.
Happy grillin’!
Fred A. Bernardo is a pit master on the KCBS pro BBQ competition circuit. His cooking column appears periodically in Berks Country. Contact Fred at smokinguitarplayer@gmail.com.
