You can grill any cooked sausage you like for this sandwich, but we recommend kielbasa or kosher salami (not dried beef).

　　Active time: 25 min Start to finish: 30 min

　　

Ingredients

Makes 4 servings

　　3/4 to 1 lb whole smoked kielbasa or kosher salami

　　2 tablespoons olive oil

　　1 tablespoon Dijon mustard

　　1 tablespoon drained bottled horseradish

　　2 teaspoons white-wine vinegar

　　1 teaspoon honey

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1 small head Boston lettuce, torn into small pieces

　　4 (6-inch-long) crusty rolls, such as Portuguese, halved horizontally

　　

Step 1

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

　　

Step 2

Cut kielbasa crosswise into 4 long sections, then halve each section lengthwise. If using kosher salami, cut lengthwise into 8 (1/4-inch-thick) slices. Trim off skin if desired.

　　

Step 3

Whisk together oil, mustard, horseradish, vinegar, honey, salt, and pepper in a small bowl until emulsified. Toss lettuce with half of vinaigrette and reserve remainder.

　　

Step 4

Grill tops and bottoms of rolls on lightly oiled grill rack, covered only if using a gas grill, turning over once, about 2 minutes total, then transfer, cut sides up, to a platter. Brush cut sides of top halves with remaining vinaigrette and mound salad on bottom halves.

　　

Step 5

Grill sausage on lightly oiled grill rack, covered only if using a gas grill, turning over once, 3 to 4 minutes total, then arrange on top of lettuce (2 pieces per sandwich) and cover with top halves of rolls. Cut sandwiches in half crosswise.

　　Cooks' note:

　　Sausage and rolls can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.