Grilled Isernio’s Mild Italian Chicken Sausage sandwiches topped with fresh basil pesto and sautéed bell peppers and onions, served on soft sandwich rolls on a white platter. A bowl of homemade pesto and extra grilled peppers and onions accompany this easy summer grilling recipe, perfect for backyard cookouts, Father’s Day celebrations, and family dinners.

Chicken Sausage & Pesto Sandwich

Published on May 28, 2026 | By
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Fire up the grill—this recipe is all about letting Isernio’s Italian Chicken Sausage shine. Juicy, flavorful, and full of protein, it’s the perfect base for an easy, summer-ready sandwich.

Layered with grilled peppers and onions, creamy pesto, and melty cheese, this is the kind of meal built for June nights, backyard hangs, and Father’s Day grilling—simple, satisfying, and done right.

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Ingredients

  • 1 lb Isernio’s Mild Italian Chicken Sausage (about 4 sausages)
  • 4 sandwich rolls or hoagie buns
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small yellow onion, sliced
  • 1 tbsp olive oil
  • ½ cup prepared pesto (store-bought or homemade)
  • 4 slices provolone or fresh mozzarella
  • Salt + pepper to taste

Instructions

  1. Bring a skillet of water large enough to immerse the sausages to a boil. Add the sausages, turn the heat off, and cover. Let sausages steep for 7 minutes. Drain the water.
  2. Transfer sausages to a preheated grill and cook over medium heat, turning occasionally, until browned and heated through (about 6–8 minutes).
  3. Toss sliced peppers and onions with olive oil, salt, and pepper. Grill in a grill basket or foil tray over medium heat until softened and slightly charred, about 8–10 minutes.
  4. Lightly toast the sandwich rolls on the grill until warm and slightly crisp.
  5. Spread pesto on both sides of each bun. Layer with grilled sausage, grilled peppers and onions, and cheese.
  6. Place assembled sandwiches back on the grill (closed lid) for 1–2 minutes to melt the cheese.
  7. Serve warm with your favorite sides and enjoy immediately.
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