Baked Sausage & Fontina Sandwiches

• 1 pound Ground Italian Sausage (hot Or Mild)
• 1 pound Ground Chuck
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• 1 can (15 Oz. Can) Tomato Sauce
• 1/2 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)

1. Preheat oven to 350 F.
2. Place the sausage and ground chuck in a large, non-stick skillet.
3. 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).
4. Turn off the heat and drain the grease from the pan.
5. Place the skillet back over medium heat.
6. Add the tomato sauce and oregano, and stir to combine.
7. Simmer until mixture thickens, about 5 minutes.
8. Turn off the heat, and stir in the basil.
9. 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.
10. Place the sandwiches on a baking sheet and bake for 15 minutes.

sausage, ground chuck, kosher salt, freshly ground black pepper, garlic, tomato sauce, oregano, fresh basil, weight, aluminum

Taken from tastykitchen.com/recipes/main-courses/baked-sausage-fontina-sandwiches/ (may not work)