Italian sausage sandwich
Reduced fat pork sausages, grilled
225 g, 25g for crumbs
¼ teaspoon(s), level
½ teaspoon(s), chopped, finely chopped
½ zest(s) of 1
60 g, chopped
Artichoke hearts, cooked
2 individual, drained well and chopped
Lemon Juice, Fresh
5 leaf/leaves, shredded
- Squeeze the sausagemeat out of the sausages into a bowl. Make breadcrumbs from the 25g ciabatta and add it to the bowl with the fennel seeds, chilli flakes, oregano and lemon zest. Season with a little black pepper and mash together with a fork to blend, then shape into 4 short, fat sausages, cover and chill until needed.
- Mix the salad ingredients together and season to taste. Halve the 4 ciabatta pieces. Cook your sausages over hot coals for around 10 minutes, turning carefully, until done. Toast the ciabatta lightly on the barbecue. Top 4 pieces of ciabatta with the salad, add a halved sausage to each then top with the remaining ciabatta.