The classic sausage, peppers and onions sandwich is a staple at Italian-American summer street fairs and sub shops across the country and is admittedly one of my top comfort foods! This month it’s my muse for a fresh take on the old classic! I swapped the Italian sausage for Kielbasa (you can still use Italian sausage if you prefer). I love the depth of Kielbasa’s flavor. It’s a delicious Polish sausage, typically made from pork and seasoned with garlic and marjoram (an herb with sweet pine and citrusy flavors), and sold smoked and pre-cooked! If you’ve never had it, you can grab it in most grocery stores next to the breakfast sausage. Kielbasa, onions, and peppers are all grilled until charred and then tossed in a tangy, herby sauce and nestled in a soft sub roll. It’s perfect on the grill and easily consumed only using your hands, which to me is how all the best summer meals are enjoyed. Kielbasa is traditionally enjoyed with potatoes, so my Dill-icious Potato Salad complements this grilled, smoky sammy perfectly. Dill (points if it’s from your garden) adds an herby freshness to this briny and bright potato salad. This quintessential summer meal is bookended the only way I know how – with an ice cream sandwich. Use Grossy’s Chocolate Chip Cookies recipe, store bought ice cream (or homemade if you’re feeling kinky), and mini chocolate chips to create the homemade Chipwich of your dreams (keep driving, ice cream truck)! This menu is the perfect way to embrace summer. Grilled meats, mayo-based “salads”, and cold,drippy ice cream – call your friends and invite them to this delicious sausage party!