1 pound ground chicken
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
1 teaspoon fennel seeds
2 tablespoons honey
¼ cup raisins or golden raisins, finely chopped
A handful of fresh flat-leaf parsley, chopped
EVOO for drizzling
2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper
4 crusty Kaiser rolls, split
1/3 pound Italian Fontina, thinly sliced
Heat a large nonstick griddle pan or a large skillet to medium high. Preheat the broiler to high.
Mix the chicken with the grill seasoning, fennel seeds, honey, chopped raisins, parsley, and a drizzle of EVOO. Form four ½-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.
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.
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.
The last variation of the chicken sausage trio - this is a nice tasty sandwich. It's the kind of thing I might make for a fancy breakfast. It is lacking in the vegetable department for a dinner, so I might add some veggie sticks or a salad to go with it. It's a little confusing written out with all the "omits," "swaps," and "adds," but it's actually very quick and easy once you write it out as a regular recipe. I didn't change anything, but I ran out of grill seasoning so I just used salt and pepper instead, and we scrambled the eggs because my husband doesn't like me eating runny yolks while I'm pregnant.
RR says: "This menu is good for B, L, or D: Breakfast, Lunch, or Dinner."