Ingredients

• 1 large sweet onion
• 1 large green (or red) bell pepper
• Cooking spray
• ½ cup sweet chili sauce
• 2 tablespoons ginger stir-in paste
• 1 tablespoon liquid smoke
• 4 links mild Italian turkey (or chicken) sausage
• 4 Bakery hoagie rolls
• 8 tablespoons chipotle mayonnaise
• 8 slices pepper (or Monterey) Jack cheese

Steps

1. Preheat grill (or grill pan) on medium. Cut onion and bell pepper into 1-inch-thick rings; coat with spray. Combine chili sauce, ginger paste, and liquid smoke until blended.
2. Place sausages on grill and cook 6 minutes, turning occasionally, then add onions and peppers to grill. Grill sausages, onions, and peppers 5–6 minutes until grill-marked and sausages are 165°F. Remove sausages from grill.
3. Brush onions and peppers with one-half chili sauce mixture; cook 1 more minute, then remove from grill. Cut into bite-sized pieces and toss with remaining chili sauce mixture.
4. Slice tops of hoagie rolls open, then scoop out inside bread with fingers, leaving crust intact. Spread mayonnaise evenly into each hoagie; add 2 cheese slices and 1 sausage to each. Top evenly with onions and peppers. Serve.

Ingredients

• ½ bunch fresh cilantro
• 2 limes, for juice
• 1 lb boneless, skinless chicken breasts (or fillets, tenderloins, or cutlets)
• 2 tablespoons sesame oil
• 1 tablespoon spicy chicken seasoning
• 4 hamburger buns
• ½ cup bang bang sauce
• 2 tablespoons sweet chili sauce
• 1 (10 oz) bag vegetable slaw
• 12 sweet and spicy (or dill) pickle chips
• 1 cup crispy fried jalapeños (or onions)

Steps

1. Preheat grill (or grill pan) on medium. Chop cilantro coarsely. Juice limes (2 tablespoons). Coat chicken with oil and seasoning (wash hands).
2. Grill chicken 10–15 minutes, flipping occasionally, until 165°F. Toast buns on grill over indirect heat if desired.
3. Meanwhile, combine bang bang sauce, sweet chili sauce, and lime juice; whisk to blend. Combine vegetable slaw, cilantro, and ½ cup sauce mixture in large bowl; toss to coat evenly.
4. Slice chicken and divide among bottom halves of buns. Top with pickle chips and coleslaw; drizzle with remaining ¼ cup sauce mixture. Top with fried jalapeños and top halves of buns. Serve.