Photo of Italian sausage sandwich by WW

Italian sausage sandwich

Points® value
Total Time
25 min
10 min
15 min
Alfresco cooking is the most enjoyable kind – especially when you get the barbie out! And it doesn’t get much better than this twist on the classic sausage sarnie


Reduced fat pork sausages, grilled

230 g

Ciabatta Bread

225 g, 25g for crumbs

Fennel Seeds

¼ teaspoon(s), level

Chilli flakes

1 pinch

Oregano, fresh

½ teaspoon(s), chopped, finely chopped


½ zest(s) of 1

Light Mozzarella

60 g, chopped

Artichoke hearts, cooked

2 individual, drained well and chopped

Cherry Tomatoes

6 individual

Lemon Juice, Fresh

45 ml

Basil, fresh

5 leaf/leaves, shredded


  1. 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.
  2. 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.