Sausage and Peppers Sandwich with Truffle Aioli Recipe
Grilled to perfection and served on top of toasted buns stuffed with cast iron grilled peppers and onions, sausage and peppers sandwiches are just what you need for a quick, easy dinner when you want to keep the heat out of the kitchen!
How to Make the Best Sausage and Peppers Sandwich with Truffle Aioli
This sausage and peppers sandwich with truffle aioli is the perfect solution when you want a restaurant-quality dinner without spending hours in the kitchen. The combination of grilled sausages, caramelized peppers and onions, and a luxurious truffle aioli creates a sandwich that’s both elegant and satisfying. Whether you’re grilling for a casual weeknight meal or feeding a crowd at a backyard gathering, this recipe delivers impressive results with minimal effort.
The beauty of this sandwich lies in its simplicity and the quality of the ingredients you use. Grilling the sausages and vegetables together creates deep, smoky flavors that pair beautifully with the creamy, umami-rich truffle aioli. While the homemade aioli might seem intimidating, it’s actually straightforward to make—the key is adding the oil slowly and maintaining the right speed in your food processor.
Make this sandwich in summer when grilling season is at its peak, or fire up the grill year-round to enjoy this crowd-pleasing favorite. The leftovers are excellent served cold the next day, and any extra truffle aioli makes a fantastic dip for fries or a spread for other dishes.
Sausage and Peppers Sandwich with Truffle Aioli
Grilled to perfection and served on top of toasted buns stuffed with cast iron grilled peppers and onions, sausage and peppers sandwiches are just what you need for a quick, easy dinner when you want to keep the heat out of the kitchen!
Ingredients
For the Sausages and Vegetables
For the Truffle Aioli
Instructions
Make the Truffle Aioli
- In a food processor, blend the egg on high for 20 seconds. Add the ground mustard, vinegar, and salt. Cover and blend on high speed for another 20 seconds.
- Scrape down the sides of the food processor. On low speed, add a few drops of oil at a time until the mixture thickens.
- Increase the speed to high and add the oil in a very slow, steady stream. Scrape down the sides of the food processor again.
- Add lemon juice and salt to taste and blend on high speed for 5 to 10 seconds to incorporate.
Prep and Grill
- Preheat the grill to medium-high heat. Slice the peppers and onions. Drizzle with oil and season with salt and pepper.
- Heat a cast iron pan on one side of the grill. Add the peppers and onions to the cast iron pan and cook for 10 minutes, stirring occasionally.
- Grill the sausages for 5 minutes on each side over medium heat. Just before the sausages and peppers are done, toast the buns.
Assemble
- Spread the truffle aioli on the inside of the buns, if desired, and toast face down (optional).
- Stuff each bun with peppers and onions, top with a grilled sausage, and drizzle with additional truffle aioli.
Notes
- This recipe yields about ¾ cup of truffle aioli, with ¼ cup used for the sandwiches—extra keeps refrigerated for other uses.
- The homemade truffle aioli can also be used as a dip for fries, vegetables, or as a spread for other sandwiches.
- For a vegetarian version, substitute the sausages with grilled portobello mushrooms or plant-based sausages.