Italian Sweet Chicken Sausage Patties with Peppers and Onions on Garlic Buttered Rolls

By HeatherS

Ingredients

• 1-1/2 pounds ground chicken
• 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
• 1 teaspoon (1/3 palmful) fennel seeds
• 4 garlic cloves, minced
• 1/4 cup tender sun-dried tomatoes (available in pouches or tubs in the produce section)
• 10 to 12 fresh basil leaves
• 2 tablespoons extra-virgin olive oil (EV00), plus some to drizzle
• 2 cubanelle peppers (long, light green peppers), seeded and sliced
• 1 medium onion, thinly sliced
• Salt and freshly ground black pepper
• 4 crusty kaiser rolls, split
• 2 tablespoons unsalted butter
• 4 deli-cut slices of Provolone cheese

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat a nonstick skillet over medium-high heat.
Place the chicken in a medium bowl with the grill seasoning, fennel seeds, and half of the garlic. Pile the sun-dried tomatoes on top of each other in small stacks, then slice into thin strips. Coarsely chop the thin strips and add to the bowl. Stack the basil leaves together, then roll them up into a log. Shred the basil by thinly slicing the log (this makes a chiffonade). Add the basil to the bowl. Drizzle EVOO over the the ingredients together and form 4 patties, 3/4 thick. Cook for 5 to 6 minutes on each side in the preheated skillet.
Heat a second skillet over medium-high heat and pre-, heat the broiler, placing the top rack at least 6 inches from the heat.

To the hot skillet, add the 2 tablespoons of EVOO (twice around the pan), then the peppers and onions. Season the mixture with salt and pepper. Cook until just tender, about 6 to 7 minutes.

Toast the rolls on a broiler pan under the hot broiler. Place the remaining garlic and the butter in a small dish and microwave for 15 seconds on High to melt the butter. Brush the toasted roll tops with garlic butter and reserve. Leave the bun bottoms on the broiler pan.

Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese. Place the chicken sandwiches under the broiler again for 30 seconds to 1 minute to melt the cheese. Set the buttered tops in place and serve!

NOW TRY... Mini Chicken Sausage Meatballs

OMIT
Cubanelle peppers
Rolls
Butter
Provolone

ADD
1 pound gnocchi (potato dumplings) from the refrigerated or frozen foods section of the market
Crushed red pepper flakes
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
10 more leaves of fresh basil (1 cup or 20 leaves, total)
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
PREP CHANGE
Finely chop the onion rather than slice it

Preheat the oven to 400°F.
Make the chicken sausage as directed in the master recipe, reserving the basil leaves whole. Rather than form patties, roll the mixture into mini balls, 1-1/2 inches across, and arrange on a rimmed nonstick cookie sheet. Bake for 10 to 12 minutes, or until firm and lightly golden.
Bring a pot of water to a boil for the gnocchi. Season the water with salt, add the gnocchi, and cook according to the package directions. Drain.
Preheat a large skillet over medium heat. Add the 2 tablespoons of EVOO and the onions, remaining garlic, and crushed red pepper flakes. Cook for 6 to 7 minutes, stirring frequently. Stir in the tomatoes and tomato sauce and season with salt and pepper. Simmer over low heat. Stir in the basil leaves, whole or torn.
Toss the gnocchi and meatballs with the sauce and
serve with grated cheese to pass at the table.

4 Servings