Ingredients
Meat
1 (15-Ounce)
Can Chili With Beans
1 (15-Ounce)
2 (14-Ounce) Packages
Eckrich® Original Skinless Smoked Sausage Rope
2 (14-Ounce) Packages
5 Strips
Hickory Smoked Bacon, Cooked And Chopped
5 Strips
Produce
2
Green Onions, Sliced Thin
2
Dairy
1/2 Cup
Shredded Cheddar Cheese
1/2 Cup
Pantry
2 Tbsps.
Vegetable Oil, For Brushing Grill Grates
2 Tbsps.
4 (6-inch)
Sub Rolls, Split
4 (6-inch)
1/4 Cup
Sweet Barbecue Sauce
1/4 Cup
1/4 Cup
Spicy Brown Mustard
1/4 Cup
Directions
COOK chili in a small saucepan until fully heated through. Keep hot until ready to use.
PREHEAT grill to medium-high heat and brush grates with oil.
GRILL sausages until the exterior is crisp and char marks appear, about 5 to 6 minutes per side.
GRILL rolls, split-side-down, until lightly toasted, about 1 to 2 minutes.
SERVE grilled sausages in toasted rolls and top with chili, cheese, bacon, barbecue sauce, mustard and green onions.
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