• Ingredients: 35
  • Serves: 10

Grilled sausages in pita bread with heads of baby romaine, leaves separated, or two 5-ounce bags mixed baby greens, assorted mustards.


  • 3 heads of baby romaine, leaves separated, or two 5-ounce bags mixed baby greens
  • Assorted mustards

Spicy Ranch Sauce

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro
  • 6 tbsps. fresh lime juice
  • 4 green onions, finely chopped
  • 2 tbsps. minced seeded jalapeño chile
  • 1/2 tsp. cayenne pepper


Worcestershire-Coffee Glaze

  • Nonstick vegetable oil spray
  • 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
  • 8 lettuce leaves
  • 2 cups coarsely shredded sharp white cheddar cheese
  • Assorted additional toppings


Berry Compote

  • 2 1-pint baskets strawberries, hulled and sliced
  • 3 tbsps. sugar
  • 2 tbsps. framboise liqueur or Grand Marnier
  • 2 1/2-pint baskets raspberries

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 Prepare barbecue (medium-high heat). Grill Italian sausages until cooked through, turning occasionally, about 10 minutes.
  2. Step 2 Grill fully cooked sausages until heated through, about 7 minutes. Transfer sausages to platter. Cover to keep warm.
  3. Step 3 Arrange pita halves in 2 stacks and wrap in aluminum foil. Place foil packets on grill to warm pita, about 10 minutes.
  4. Step 4 Fill pita halves with lettuce. Place grilled sausage halves atop lettuce in each pita half; serve with mustard.

    For this step you will need