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Baked Sausage Fontina Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Football season is here and I’m doing touchdown dances all over the place. Truthfully, it’s not really about the game for me—it’s about the food, and picking the team with the coolest uniforms to root for. Unless it’s the Seahawks, because well, they’re my hometown team after all.

Football Sunday is sacrosanct around this household. My husband flips between the channels, I make the food. It is the perfect system for us. To gear up for this season, tuck these Baked Sausage Fontina Sandwiches from TK member Christy into your arsenal. Let me tell you, these will be making game day appearances the whole season long.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

The line up of goods is a real simple one, and that’s great for Sunday game day because if you want to catch any of the action, you don’t want to be standing over the stove four quarters straight.

Instead of using the ground chuck and pork sausage for this recipe, I opted for ground turkey and ground Italian chicken sausage.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In a large skillet, brown the ground turkey and sausage until cooked through and browned. Drain any fat that might have rendered.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Season the sausage and stir to combine.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Next, in goes the tomato sauce. I was a total genius and picked up tomato paste in a mad rush at the store. To make the paste into sauce, I did a quick calculation and included enough water to the paste to equal the required 15 ounces of tomato sauce. It worked out wonderfully.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In it went, and the smell was incredible.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Over the tomato sauce and sausage went the oregano and basil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Once all your herbs are incorporated into the mix, it’s time to fill the buns! Split all of buns in half, and if you’re feeling daring, toast them. Top the bottom half of the buns with the sausage mixture.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Then top the sausage with the shredded fontina. Put the other half of the bun in place and wrap the whole sandwich in a square of foil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Can’t you just imagine the awesomeness happening inside here? Bake the lot of them in a preheated 350ºF oven for about 15 minutes.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Unwrap and serve!

Be sure to check out Christy’s TK recipe box and her site, Sunsets on the Side, for more game day sweets and savories! My eye is on this Chuck Roast Chili! Thanks, Christy!

 
 

Printable Recipe

Baked Sausage & Fontina Sandwiches

See post on Christy @ Sunsets on the Side’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Description

These warm, gooey sandwiches are hearty and comforting, and they’re easy to make ahead for a crowd.

Ingredients

  • 1 pound Ground Italian Sausage (hot Or Mild)
  • 1 pound Ground Chuck
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Powder
  • 1 can (15 Oz. Can) Tomato Sauce
  • ½ teaspoons Dried Oregano
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 8 whole French Hamburger Buns (or Any Sturdy Roll)
  • 4 ounces, weight Fontina, Sliced
  • 8  Sheets Of Aluminum Foil (big Enough To Wrap Each Sandwich)

Preparation Instructions

Preheat oven to 350 F.

Place the sausage and ground chuck in a large, non-stick skillet. Add the salt, pepper and garlic powder, and cook over medium heat, stirring often and breaking the meat up with your spatula, until it is cooked through and browned (about 10-12 minutes). Turn off the heat and drain the grease from the pan.

Place the skillet back over medium heat. Add the tomato sauce and oregano, and stir to combine. Simmer until mixture thickens, about 5 minutes. Turn off the heat, and stir in the basil.

Spoon the meat mixture evenly onto the the bottom half of each of the hamburger buns, top the meat with Fontina slices, add the top of the bun and then wrap each sandwich in foil.

Place the sandwiches on a baking sheet and bake for 15 minutes.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Erika (TK)

Looks Delicious! Warm French Onion Dip

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Warm French Onion Dip, submitted by TK member Kelley Simmons of Chef Savvy)

Up the sass points of your game day spread with this Warm French Onion Dip from TK member Kelley Simmons. It’s hearty and cheesy and can be enjoyed with just one hand, perfect for distracted sports spectators. Served with garlic cheese crostini, it’s also elegant enough that the girls may just decide not to share with any knuckleheads jumping on the couch screaming at the television. I have a feeling the state of Texas may be especially loud at some point tomorrow. (I’ve been known to jump on the couch and scream at the television too, so I guess that makes me a sometime-knucklehead.)

Thanks for sharing this, Kelley! Head over to her site, Chef Savvy, for more chef-y recipes you can make in your kitchen.

Have a great weekend, everyone!

 
 

Avatar of Erika (TK)

Let’s Talk Apples!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Apples)

Pumpkin seems to be the flavor people most associate with fall, and we talked about that a few weeks ago. But let me tell you a secret: I’m not a pumpkin-means-autumn kind of gal. Oh, I do love pumpkin in all its forms, and I even enjoy the flavor in my coffee, But pumpkin, for me, is mostly served in savory side dishes, cooked with coconut milk, shrimp and bacon and a generous amount of onions and garlic. I love that dish and I could eat it all year round. And I do. Which is why I don’t immediately associate pumpkin with fall.

Now apples are a different matter. Which is strange, because apples are also available all year round. And I do enjoy them all year round too. But somehow, it feels like apple desserts are reserved for autumn, when the leaves turn golden and rustle beneath your feet, and mornings are crisp, inviting you to linger in bed just a little bit longer. Maybe I feel that way because fall means it’s apple picking season around these parts, and with access to bushels upon bushels of local apples, the oven gets a workout churning out all kinds of apple creations.

My favorite apple dessert, by far, is Ree’s Scrupmtious Apple Pie. And I’m not just saying that to earn brownie points. It’s like pecan pie meets apple pie, with caramel, and when I’m feeling extra naughty, I’ll top it with (sometimes spiked, shhh) maple whipped cream.

I’m always on the lookout for apple recipes, so now that apple season is upon us, do tell:

What are some of your favorite apple dishes?

Shout out your favorites below and let’s find some new ways to serve them apples. And as always, if you have a recipe link, share that too!

Happy Wednesday, friends!

 

Avatar of Megan {Country Cleaver}

Bakery-Style Coconut Macaroons

Posted by in Baking

Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily’s recipe for Bakery-Style Coconut Macaroons spoke to me and begged to be made. They are, quite simply, divine.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Six ingredients. That’s it. I never knew that macaroons were so easy. They always seemed reserved for special holidays, but now I want them all year long.

It’s actually more like 5 1/2 ingredients because we won’t even use the egg yolks. So go ahead and separate the eggs. (Save the yolks for another use. Ice cream would be lovely. Or homemade mayonnaise. Hollandaise even. Lots of options!)

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Using a fork, flake the almond paste until it crumbles into fine little pieces. Set it aside for later.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Whip the egg whites until light and fluffy and soft peaks form. This is best done with a stand mixer and a whisk attachment. If you’re feeling super ambitious, go and do it by hand! You will have some wicked toned arms in no time.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

When the eggs whites are completely whipped, add in the shredded coconut.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

With a rubber spatula, fold the egg whites and the coconut together until the coconut is completely coated in sticky egg whites.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Next, fold in the shredded almond paste from earlier.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

And don’t forget the almond extract! The flavor is absolutely lovely.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Adding in a pinch of salt will help balance out the sweetness of the coconut, so don’t forget it.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Give the whole batch one final mix to combine.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Lastly, grab your favorite cookie scoop and plunk these macaroons down on a lined baking sheet. Bake for 25 to 30 minutes or until the coconut edges are golden brown and slightly crunchy.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

And that’s all there is to it! Six ingredients and you have an incredible coconut treat just like the kind you get from your local bakery.

Be sure to check out Jen and Emily’s TK recipe box and their site, Layers of Happiness, for more home-cooked love. This mother-daughter blogging pair just knows the way to our hearts! Next on my must-make list: their Best-Ever Chewy Homemade Brownies. How can you argue with that? Thanks girls for this gorgeous recipe!

 
 

Printable Recipe

Bakery-Style Coconut Macaroons

See post on Jen and Emily @ Layers of Happiness’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 20

20
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Description

These 6-ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.

Ingredients

  • 4 whole Large Egg Whites
  • 1 bag (14 Oz. Size) Sweetened Coconut, Shredded
  • ½ cups Sugar
  • ½ teaspoons Almond Extract
  • 1 pinch Sea Salt
  • 1 package (7 Oz. Size) Almond Paste, Shredded

Preparation Instructions

Preheat over to 325°F and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.

Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.

Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Betsy (TK)

Looks Delicious: Sausage Breakfast Bagel Strata

Posted by in Looks Delicious!

This target="_blank">Sausage Breakfast Bagel Strata from our wonderful member Justine would be great for company and can be assembled the night before. I love the idea of a breakfast strata made with bagels. Looks…

Avatar of Erika (TK)

Let’s Talk Hard-to-Find Ingredients!

Posted by in Kitchen Talk

I know many of us would go the extra mile if it meant creating something truly special in the kitchen, and I thought it might be fun to share our stories of just how far we've gone to do just that---our adventures in the search for that elusive ingredient or even tool to make a recipe work. So tell us:

Do you have any stories about your adventures tracking…

Avatar of cookincanuck

Chocolate-Dipped Tahini Cookies

Posted by in Step-by-Step Recipes

When autumn hits and school starts, I start scrambling for cookie and snack ideas to surprise my kids with when they come home from school. These cookies taste like indulgent treats, but are actually packed with goodness. The kids will never suspect a thing!

Avatar of Erika (TK)

Let’s Talk Pumpkin!

Posted by in Kitchen Talk

As much as I'd like summer to linger, I'm also quite excited about what looms in the immediate horizon: pumpkin season. Yes friends, its arrival is imminent. And I know I'm not the only one excited about pumpkin recipes here. What's not to love? It's nutritious, much of it is edible (flesh, seeds, leaves, flowers), it freezes well, makes baked good moist, and in a…