It’s State Fair time in Kansas! One of the most anticipated events of the year, the Kansas State Fair boasts a little something for everyone, from music and food to livestock and rides. But of course one of my favorites is the FOOD! So today I’m sharing with you a State Fair food that you can finally take home with you and have anytime you want: The Open-Face GIZMO sandwich! It originated at the Iowa State Fair, but made it’s way into my heart with its spicy Italian Sausage, crispy toasted bread, and oozing cheese.
Come on down and Get Your Fair On! Kansas Farm Bureau will be educating visitors on the impact of Ag on their everyday lives. This is going to be such a neat experience, seeing how ag impacts nearly every part of your day whether you realize it or not! And of course I will be there cooking up some tasty Kansas bites for you to try along with hundreds of amazing displays, showcases, and vendors eager to bring you a true Kansas State Fair experience.
Open-Face State Fair Gizmo Sandwiches
Original recipe from Saveur magazine, tweaked here by Chef Alli
8 Italian sub rolls
1 1/2 lbs. lean ground beef
1 1/2 lbs. sweet Italian sausage, casings removed
2 1/2 cups marinara sauce (recipe below, or use your favorite store-purchased variety)
16 slices mozzarella
1 1/2 cups shredded Muenster cheese
Position oven rack 10-12 inches beneath the broiler; preheat broiler.
Slice rolls open lengthwise 3⁄4 of the way through, so they open like a book. Arrange opened rolls side by side on a baking sheet, brushing each one with a bit of olive oil. Place roll beneath broiler for just a minute or two to toast the top of the rolls; reserve. (Watch the rolls closely so they don’t burn!)
Meanwhile, cook ground beef and sausage together in a large skillet over medium high heat, breaking up meat as it cooks. Cook meats until browned and cooked through, 15-18 minutes; drain and discard any fats in the skillet.
Place 2 slices of mozzarella onto each toasted sub, then spoon approx 1 cup of meat on top the cheese; season to taste with salt and pepper. Spoon 1⁄3 cup marinara sauce over the meat on each roll; lightly season again with salt and pepper; sprinkle shredded Muenster cheese over the top.
Broil subs until cheese is melted and golden, 3-5 minutes. Serve at once.
2 – 28 oz cans whole peeled tomatoes
4 Tbs. olive oil
2 cloves garlic, crushed
1 bay leaf
1 small onion, finely diced
1 tsp. dried oregano
1⁄2 tsp. dried thyme
2 Tbs. finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Place tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped; set aside.
Heat oil in a large saucepan over medium heat; add garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are softened and translucent, 10-12 minutes.
Add the chopped tomatoes along with the oregano and thyme; cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, 25-30 minutes. Stir in parsley; season to taste with salt and pepper.
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, September 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!
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