Spanish-style sausage sandwich

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. 

Ingreadient

• 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

Step by step

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.