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Chicken Sausage on a Roll with Egg and Fontina

This menu is good for B, L, or D: Breakfast, Lunch, or Dinner.

Recipe information

  • Yield

    4 servings

Ingredients

Omit

1/2 pound of the ground chicken—the patties are thinner
Garlic
Sun-dried tomatoes
Basil
2 tablespoons EVOO
Cubanelle peppers
Onion

Swap

1/3 pound Italian Fontina, thinly sliced, for the Provolone

Add

2 tablespoons honey (a couple of generous drizzles)
1/4 cup raisins or golden raisins, finely chopped
A handful of fresh flat-leaf parsley, chopped
4 large eggs

Preparation

  1. Step 1

    Heat a large nonstick griddle pan or a large skillet to medium high. Preheat the broiler to high.

    Step 2

    Mix the chicken with the grill seasoning, fennel seeds, honey, chopped raisins, parsley, and a drizzle of EVOO. Form four 1/2-inch-thick patties. Cook for 5 minutes on each side and transfer to a plate. Cover with foil and keep warm. Reduce the heat on the griddle to low.

    Step 3

    Grease the griddle with a touch of butter. Crack the eggs on the griddle carefully to fry. Season them with salt and pepper. Cook the eggs up or over, however you like ’em.

    Step 4

    Place the rolls under the broiler to toast. Butter them lightly and top the bottoms with sausage, then egg, then lots of sliced Fontina. Melt the cheese under the broiler, then set the roll tops in place and serve.

Rachael Ray 365: No Repeats
TagsSandwichChickenPoultryFontinaCheeseDairyMainDinnerLunchCookbooks
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