Grilled Italian Sausage With Sharp Cheese
|Mild italian sausage||1 Pound|
|Teleme cheese/Jack cheese||1 1⁄4 Pound, thickly sliced|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Sourdough/French bread||1 Pound (1 Loaf)|
Place sausages in a pan of water. Do not forget to prick sausages in several places to prevent bursting.
Bring to a boil over high heat; reduce heat to low, cover, and simmer for 10 minutes.
Drain and set aside.
If cooked ahead, cover and refrigerate until next day.
Arrange teleme cheese slices in a rimmed metal platter (about 10 by 15 inches), such as a steak platter that can go onto the barbecue grill.
Sprinkle teleme evenly with mozzarella cheese.
Place sausages on grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Cook sausages, turning as needed, until lightly browned and hot through (cut to test), 8 to 10 minutes.
Push to a cool area of grill.
Place pan of cheese directly over coals; place bread (unwrapped) in a cooler area.
Cover barbecue (or drape loosely with foil).
When cheese is melted, push pan away from direct heat; slice a few sausages onto 1 end of pan.
Let guests make small open-faced sandwiches on chunks or slices of bread, using a spoonful of cheese and a piece of sausage for each.
Slice more sausages as needed.