Source: Recipe courtesy of Steven Raichlen
Method: Direct Grilling
Yield: Serves: 6

1/2 cup butter, melted
36 slices French bread (each slice about 3/8 inch thick)
18 slices summer sausage, cut into 1/4 inch slices
18 slices pepper Jack cheese (roughly the same size as the sausage)
Pickled jalapenos slices
Sundried tomatoes in oil, drained
Fresh jalapeno slices

Set up the grill for direct grilling. Brush melted butter on the slices of French bread with a pastry brush. Lightly toast the bread on the grill until it is a golden brown; remove to a platter. Grill the slices of summer sausage until they are sizzling and just beginning to brown; turn over. Top with a piece of Jack cheese, and either pickled or fresh jalapeno slices, or sundried tomatoes. Cover the grill to encourage the cheese to melt. (This will only take a minute or so.) Place the summer sausage and cheese stack on a slice of bread, top with another slice of bread, and serve immediately.

© 2006 Steven Raichlen | site design Benjamin Wilchfort