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Baked Sausage & Fontina Sandwiches

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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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

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.

6 Comments

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Profile photo of Christy @ Sunsets on the Side

Christy @ Sunsets on the Side on 4.3.2014

Thanks, guys!

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San Pasqual's Kitchen on 3.30.2014

oh my, these look amazing.

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Dax Phillips on 3.28.2014

Those look and sound awesome!

Profile photo of Christy @ Sunsets on the Side

Christy @ Sunsets on the Side on 3.27.2014

Thanks, I hope you love them!

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Kelly Whitney on 3.16.2014

I think these would make nice little sliders too!

4 Reviews

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Sleepymommy on 11.11.2014

Whole family loves! Thanks!

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tjpaletta on 6.28.2014

These were great, and easy! I used monterey jack instead of fontana.

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terrilw on 5.14.2014

Made these tonight and they were awesome! I used provolone since I couldn’t easily find fontina and will definitely use it again. Tip….. don’t let them sit in the foil after baking. The ones that sat for a while steamed the bun and the bottom was a little soggy. The ones we ate directly from the oven had a crispier bottom bun and we liked that better.

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lunchbox on 3.15.2014

I am rating it high because I make a Louisiana sausage bread and this is compares to it. But I like Italian sausage and with all ingredients this shall be GOOOOOOD.

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