Grilled Kolbassa Sandwich

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Ingredients
30 ml (2 Tbs.) extra virgin olive oil
1 large onion, cut into 1 cm (½”) slices
1 chili pepper, seeded, cut in 5 mm (¼”) strips
1 red bell pepper, seeded, cut in 1 cm (½”) strips
1 green bell pepper, seeded, cut in 1 cm (½”) strips
Sea salt, freshly ground pepper
2 - 300 g pkgs. Piller’s Extra Lean Ham Kolbassa or Piller’s Turkey Kolbassa halved lengthwise, cut on the diagonal into 10 cm (4”) pieces
Crusty bread, mustard, braised sauerkraut
Method

Cover a large rimmed baking sheet to with a sheet of heavy-duty aluminum foil. In a large bowl toss onion and peppers with oil; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with Kolbassa. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing. Preheat oven to 350°F or gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check - steam will escape), about 25 minutes. If using an oven, turn on broiler. Carefully cut open packet. Broil until Kolbassa slices are browned and crisp, about 5 minutes. If grilling, remove Kolbassa from packet and grill until browned and crisp, about 5 minutes. Serve with crusty bread, mustard, and braised sauerkraut alongside.