Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons canola oil
• 2 large Spanish onions, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup ketchup
• 1 teaspoon hot sauce
• 1 pint cherry tomatoes, cored
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh basil
• 4 hot Italian sausage links
• 4 sweet Italian sausage links
• 1 loaf seeded semolina bread, cut into thick slices

Instructions

1. For the onions: Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
2. Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.
3. For the tomatoes: Heat the grill for high direct and indirect heat. Put the tomatoes in a bowl and toss with the canola oil and some salt and pepper. Transfer to a grill basket and grill over direct heat, tossing occasionally, until slightly charred all over and softened, about 5 minutes. Transfer to a bowl, drizzle with the olive oil, and crush lightly with a fork. Toss with the basil, then set aside.
4. For the sausage: Put the sausages over the direct heat and cook until slightly charred on all sides, about 2 minutes per side. Move to the indirect heat, cover, and cook until just cooked through, about 10 minutes.
5. Transfer the sausage to a cutting board. Grill the bread over direct heat until lightly charred, about 15 seconds, then transfer to a platter.
6. Slice the sausages about 1-inch thick. Top each slice of bread with some of the grilled tomatoes, a few slices of sausage and a dollop of the onion sauce. Serve immediately.