Summer Barbecue (Indoors)

We had rain in fits and starts this 4th of July weekend, and although we planned to have enjoy a meal on our patio, we ended up taking the party inside.  But to keep the barbecue feeling alive, we did enjoy a festive lunch with my own version of "hot dogs."  These are a little fancier and a lot more flavorful than your typical Oscar Meyer (hey, I'm not knocking Oscar here, just sometimes you want to mix it up) but are quick and easy to do sans outdoor grill.  Grilling in the rain is just no fun, but eating this sandwich is.

Spicy Sausages on Challah Buns

6 spicy Italian sausages
6 challah buns
2 chopped ripe tomatoes
1 chopped sweet onion
1/2 small head of lettuce
mustard (dijon or spicy brown) to taste
salt and pepper

Set your oven to broil and in a non-stick cookie sheet set out your sausages evenly spaced.  With a sharp knife, split each sausage down the center to butterfly it and flatten down slightly.  This will help even the cooking and ensure the sausages are browned nicely all over.

Chop tomatoes, and toss lightly with a couple turns of cracked pepper and salt.  Chop onion and place in a separate bowl.  Wash and dry lettuce, arrange in bowl.

Keep an eye on the sausages, they will be nicely browned in 10 - 15 minutes.  When thoroughly cooked, remove from oven and place sausages on a paper-towel lined plate to absorb any fat.

Split the challah buns and toast in the oven for one or two minutes on broil, then remove buns to a plate.

Each person can assemble their own sandwich but the idea is the same.   Slather one side with mustard (I like egregious quantities of it, so slather is really the right word in this case), and line the other side with lettuce.  Gently nestle a sausage in the center and scatter tomato and onion on top, to taste.  Now try to close it all up and take a big bite.  Repeat.

Serve with a side of good potato chips (like Kettle Chips) and refrigerator pickles (or in a pinch, Claussen's Dill will do).  Oh, and a nice Belgian beer is strongly recommended.

This recipe makes 6 sandwiches.  I will tell you right now *some* people can stuff 2 of these in their gullets in one sitting (ok, yes it was me, and while it was not my proudest moment, it was delish)... so I would say this serves about 3-4 people depending on appetites.

One final word - the secret to a deceptively simple sandwich like this is ingredients (well, isn't that the case with just about everything?).  The rich eggy dough of the challah, the juicy ripe tomato, the handmade sausage from my butcher -- it all adds up.  And whatever you do, please be a mustard snob and get something hearty and zingy to cut through the richness of the meat.  The pleasure of this sandwich is in the contrasts of crisp, tart, rich, salty, etc. and it starts in having a good foundation.  Enjoy!