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Spanish-style sausage sandwich
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400g pack Waitrose & Partners Spanish Style Pork, Chickpea & Spinach Sausages
3 tbsp extra virgin olive oil
4 medium ripe vine tomatoes, halved
4 Waitrose & Partners Ciabatta Rolls
1 small garlic clove, halved
4 tbsp mayonnaise
1 lemon, zest and 1 tsp juice
50g green olives, pitted and torn
25g pack flat leaf parsley, leaves only
1. Preheat the grill to high and line a baking tray with foil. Put the sausages on the tray and coat with 1½ tbsp oil. Grill according to pack instructions (about 15-20 minutes), turning halfway, until fully cooked through, the juices run clear and no pink meat remains. Set aside to cool slightly.
2. Meanwhile, grate the tomato flesh into a bowl (discarding the skin) and season. Cut the ciabatta rolls in half and place them cut-side-up on a separate foil-lined baking tray. Drizzle with the remaining 1½ tbsp oil and toast under the grill for 1-2 minutes, until golden.
3. Transfer the rolls to a board. Rub the surfaces with the garlic and spread with the grated tomato. In a small bowl, mix the mayonnaise with the lemon zest and juice.
4. Cut each sausage lengthways into 3 and divide between the bottom halves of the rolls. Add the lemon mayo, olives and parsley leaves, then the tops. Serve straight away with extra lemon mayo, if liked.
This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.