one pan sausage, peppers and ricotta toasts

a sandwich worthy of a dinner party

you know how I feel about sandwiches (I LOOOOVE) but sometimes a sandwich for dinner feels… weird. So as I do I set out on a mission to make one easy enough for a weeknight but fancy enough you would certainly wow some dinner guests, especially with these fancy finishing touches.

one pan sausage, peppers and ricotta toasts

serves: 2
time: 30 minutes

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• 12 inch cast iron pan

• Tongs

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For the filling:

• 4 italian sausages

• 3 large bell peppers

• 1 red onion

• 3 cloves garlic

• 2-3 anchovies

• 2 tsp honey

• 3/4 tsp fennel seeds

• 1 tsp calabrian chili paste

• 4 tsp red wine vinegar

For the toasts:

• 4 slices sourdough

• 1 small fennel bulb, very thinly shaved

• 1 cup ricotta

• a few handfuls of arugula

• calabrian chili oil (or good-quality olive oil)

• pecorino or Parmigiano for garnish

• 1 garlic clove, cut in half (for rubbing toast)

• lemon wedge (optional, for fennel)

✨ simplify: you can often find sausage meat not in the casing

📦 storage: keep sausage–pepper mixture separate in an airtight container up to 4 days.

🔄leftovers: great reheated in the microwave or on the stove, just be sure to make toasts fresh.

🌾 make it GF: use your fave gluten-free bread.

🧀 make it DF: swap in a dairy-free ricotta or skip it and add more arugula + olive oil.

1. brown sausage

• heat a large cast iron pan over medium. Squeeze sausages from casings into rough chunks (1). Don’t stir until golden on the bottom (3–4 min). Flip and cook through, keeping them chunky.

• remove to a plate; leave the drippings in the pan (if more than ~2 Tbsp, spoon some off).

• (slice peppers and onions, and mince your garlic while your sausage cooks)

2. cook veg

• turn heat down to medium, and add sliced peppers with a pinch of salt; cook ~5 minutes until softened.

• stir in onion and cook 3–4 minutes more.

• add 2 cloves minced garlic, 2 anchovies, and 3/4 tsp fennel seed. Cook 1–2 minutes, breaking down anchovies.

• stir in 2 tsp honey, 1 tsp chili paste, and 4 tsp red wine vinegar. Return sausage to the pan and toss. Reduce heat to low while you prep the toast.

3. prep your garlic toast

• while the skillet finishes, toast sourdough (broiler, toaster, or skillet). Rub each slice with a cut garlic clove. Spread thick with ricotta and sprinkle lightly with salt.

• top with thinly shaved fennel and a tiny squeeze of lemon.

• spoon sausage–pepper mix over ricotta toast. Finish with arugula, drizzle of chili/olive oil, and shower of Pecorino or Parm.

• serve immediately, (or let people build their own with a family-style platter of fillings).

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the filling:

• Italian sausages: ground pork will work, just add 1 tbsp italian seasoning

• bell peppers: sub any other firm veg you loike

• red onion: white or yellow works great too

• garlic: 1 tsp garlic powder

• anchovies: 2 tsp anchovie paste or skip (I promise it’s not fishy tasting though)

• honey: equal amount of brown sugar or maple

• fennel seeds: 1/2 tsp ground fennel or skip

• calabrian chili paste: 1/2 tsp chili flakes

For the toasts:

• sourdough: focaccia would be awesome or ciabatta

• fennel: can skip

• ricotta: burrata would be amazing or any soft cheese

• arugula: any green or skip

• calabrian chili oil: any flavored or good quality oil will work

• garlic clove: skip

Looking for more inspo? Check out the recipe archive with 300+ recipes here.