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Categories:
fennel extra-virgin olive oil kosher salt white wine vinegar sausage arugula balsamic vinegar ciabatta rolls Ricotta cheese
Viewed: 66 - Published at: 8 years agoIngredients
- 1 bulb fennel, halved and cut lengthwise into 1/4-inch slices
- 5 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons white wine vinegar
- 1 pound bulk sweet Italian sausage (not in casing)
- 2 cups arugula
- 1 teaspoon balsamic vinegar
- 4 ciabatta rolls
- 8 ounces ricotta cheese
Method
- In a bowl, toss the fennel in 1 teaspoon of the oil and season with salt and pepper.
- Place the fennel on a grill or in a grill pan over high heat and cook until slightly charred, about 1 minute.
- Remove from the heat and transfer to a bowl.
- Add the white wine vinegar, toss, and set aside in room temperature to marinate for 1 hour or more.
- Shape the sausage into four patties.
- Add 3 teaspoons of the oil to a large skillet over medium-high heat and cook for 5 minutes on each side.
- In a bowl, toss the arugula in the remaining 1 teaspoon oil and the balsamic vinegar, and season with salt and pepper.
- Cut the ciabatta rolls in half.
- Place the fennel on the bottom halves, followed by the sausage patties.
- Top with the ricotta and arugula.
- Close the sandwiches and serve.
