The unladylike sandwich


There is no possible way to eat this sandwich without getting it all over you. So consume while you’re still in your pyjamas!  This feast is my ultimate favourite; the classics are always the best! I recommend keeping a stash of good sausages in the freezer.


1 loaf sour dough bread, cut into 8 thick slices

3–4 tablespoons olive oil, plus extra for drizzling

2 large red onions, sliced

2 teaspoons sugar

2 tablespoons balsamic vinegar

8 good-quality sausages (your choice)

8 baby plum tomatoes, halved

1 tablespoon water

3 big handfuls rocket Salt and freshly ground black pepper the unladylike sandwich

1 Drizzle each slice of bread with a little olive oil, place on a griddle and toast lightly on both sides.

2 Heat 1 teaspoon of the oil in a pan, and add the onions to the pan. Allow them to sweat (cook over a very low heat without colouring). When they start to wilt, add half the sugar, a pinch of salt, twist of pepper and half the balsamic vinegar. Cook for a further 3–4 minutes.

3 Now, start to cook the sausages in a frying pan in a tablespoon of the oil. When they are coloured on all sides, turn down the heat and cook for a further 6–8 minutes.

4 Place the halved tomatoes in a hot saucepan with the remaining oil and cook down with the rest of the sugar, balsamic vinegar and the tablespoon of water. Season. 5 To assemble, cut the cooked sausages in half lengthways. Spoon the tomato mix over 4 slices of the bread, pop the sausages on top and then the onions. Add a handful of rocket, drizzle with more oil, top with another slice of bread and enjoy

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