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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

2 cans
mixed beans (such as Romano, red kidney and navy),
well-drained and rinsed (19 fl oz/540 mL each)
1 can
artichoke heart halves or quarters, drained (14 oz/400 mL)
½ cup
finely diced red onion
125 mL
¼ cup
fresh basil leaves, torn or coarsely chopped
60 mL
5 tbsp
olive oil, divided
75 mL
2 tbsp
red wine vinegar
30 mL
salt and pepper to taste
1
semi-baguette or small ciabatta loaf, halved lengthwise
2 tbsp
butter, melted
30 mL
2 cloves
garlic, minced
1 tsp
dried basil or Italian herb seasoning blend
5 mL
¼ cup
grated Parmesan cheese
60 mL
4
mild Italian sausages

Directions

Step 1
In a non-reactive bowl, stir together beans, artichoke hearts, onion, basil, 3 tbsp (45 mL) olive oil, vinegar, salt and pepper. Refrigerate until ready to serve (can be made one day ahead).
Step 2
In small bowl, mix the butter, 2 tbsp (30 mL) olive oil, garlic and basil. Brush mixture over cut-side of both pieces of bread. Sprinkle Parmesan and pepper onto one side. Place other half-loaf on top. Wrap tightly in foil.
Step 3
Place garlic bread and sausages on barbecue preheated to medium. Grill sausages, turning often, until cooked through, about 10 min. Grill bread for 10 min., turning over after 5 min., until warmed through. Serve sausages and garlic bread with reserved bean salad.

Tip

If pressed for room on the grill, the garlic bread can be heated in a 450°F (230°C) oven 10 to 15 min., until heated through and cheese is melted.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
410
Fat:
22 g
Saturated Fat:
7 g
Carbs:
37 g
Fibre:
11 g
Sugar:
3 g
Cholesterol:
30 mg
Protein:
16 g
Sodium:
990 mg