Speedini sandwiches with caprese

Ingredients:

• 340 g of spicy Italian sausages
• 340 g sweet Italian sausages
• Rapeseed oil (canola)
• 2 cups red and yellow cherry tomatoes, quartered
• 2 cups bocconcini mozzarella or 450g fresh mozzarella, cut into 1cm cubes.
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 tbsp. capers, dried
• 1 small red onion, halved and thinly sliced
• 1/4 cup extra-virgin olive oil, plus more for greasing the bread
• 1/4 cup red wine vinegar
• French baguette or fresh hoagie rolls
• 2 cloves garlic, cut in half
• Special equipment: metal or wooden skewers 30 cm long (soak wooden ones in water for 30 minutes)

Preparation:

1. Preheat the grill to high, direct heat. Thread a few sausages onto each skewer, brush with canola oil, and sprinkle with salt and black pepper. Grill the sausages until golden brown and lightly charred on both sides, about 5 minutes per side. Transfer the sausages to a platter and let rest for 5 minutes.
2. Caprese:
   
   Combine tomatoes with bocconcini mozzarella, basil, parsley, capers, onion, and red wine vinegar. Season with salt and pepper and toss to combine.
3. Make an incision hoagie buns Turn the bread sideways, open it, and place it cut-side down on the grill. Grill until lightly golden. Remove the bread from the grill and rub the surface with the garlic cloves, drizzle with olive oil, and sprinkle with salt and black pepper.
4. Place a whole sausage on each bun and top with caprese.