Gizmo Sandwich Recipes

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GIZMO SANDWICH



Gizmo Sandwich image

Had to attempt to duplicate a hot selling MN State Fair vendor sandwich! This is close -- hope you enjoy the slight switch from a sloppy joe/meatball and/or loosemeat hoagie!

Provided by LiisaN

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb ground beef
1 lb hot Italian sausage or 1 lb mild Italian sausage, casings removed
1 onion, chopped
1/2 green pepper, chopped (optional)
1/2 teaspoon fennel seed
3 garlic cloves
pizza sauce, of choice
sliced mozzarella cheese
hoagie roll

Steps:

  • Saute onions and garlic in olive oil until slightly translucent.
  • Add fennel seeds - saute for a minute.
  • Add meat and brown.
  • Once mixture is combined and browned - spoon mixture into hoagie bun.
  • Top with desired amount of pizza sauce.
  • Add sliced cheese - enough to cover all meat and edges of bun.
  • Broil until cheese is melted.

Nutrition Facts : Calories 679.3, Fat 51.5, SaturatedFat 18.1, Cholesterol 141.8, Sodium 1446.6, Carbohydrate 8.3, Fiber 0.7, Sugar 2.2, Protein 43.3

GIZMO SANDWICH



Gizmo Sandwich image

Categories     Bread     Sauce     Sandwich     Beef     Bake     Picnic

Yield makes 4 to 6 sandwiches (depending on size you cut the bread)

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage without fennel seeds
1 pound ground beef
1 teaspoon kosher salt
1 medium fennel bulb, trimmed, cored, sliced 1/4 inch thick
2 medium onions, sliced
3 garlic cloves, crushed and peeled
1 teaspoon dried oregano
1 red bell pepper, sliced 1/2 inch thick
1 green bell pepper, sliced 1/2 inch thick
2 loaves Italian bread
3/4 cup marinara sauce, prepared or homemade (see page 108)
1 1/2 cups shredded low-moisture mozzarella

Steps:

  • Preheat oven to 400 degrees F. Heat oil in a large skillet over medium-high heat; when oil is hot, add the sausage, removed from its casing, and ground beef, and season with the salt. Cook the meat, breaking into small crumbles with the back of a spoon, until no longer pink, about 5 minutes.
  • Lower heat to medium, and add the fennel, onions, garlic, and oregano. Cook, stirring occasionally, until vegetables begin to soften, about 4 to 5 minutes. Cover, and let sweat a few minutes; then uncover and add peppers. Cover again, and cook until peppers are just beginning to soften but still have a little texture to them, about 5 minutes.
  • Split the bread and toast lightly. Cut it into four or six pieces, depending on the appetites of the people you are feeding. Spread the toasted bread out on a baking sheet. Top evenly with the meat and vegetables. Drizzle with the tomato sauce, and sprinkle with the shredded cheese. Bake in the oven until cheese is melted and bubbly, about 3 to 4 minutes. Serve hot.

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