If you elect to make the sausage yourself, you need not have casings—simply make sausage patties instead. Conversely, if you’re making a recipe that calls for patties and you’re starting with sausages that are already in their casings, what’s to stop you from simply ripping them open and removing the contents? We think you’ll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.

　　

Ingredients

makes 4 sandwiches

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　'wichcraft