Fresh soft Turkish bread makes for a great sandwich base, and any of your favourite fillings will make a good lunch. Gruyere with tomato, ham, pesto and spinach, or chicken, brie and cranberry are always yum. Here I've featured one of my favourites with fennel flavoured sausage, creamy ricotta and fashionable kale. I love spicy capsicum chutney with it. I make my own, but you can use whichever you like best. There is a huge array of pickles and chutneys to choose from.
Ingredients
| 4 | Pork and fennel sausages, or your favourite (Main) |
| 1 loaf | Turkish bread, cut into pieces (Main) |
| 4 Tbsp | Chutney |
| 1 cup | Ricotta cheese |
| 4 leaves | Kale leaves, spine removed |
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Directions
- Remove skin from sausage and flatten slightly. Fry in a pan for 4 minutes on each side until cooked through. Cool and slice lengthways into 3 or 4 pieces.
- Split Turkish bread in half. Spread with chutney, and ricotta, then place sliced sausage and kale into each sandwich. Season with salt and pepper.
- Preheat a toasted sandwich maker and cook Turkish bread until hot and crisp. Cut in half and enjoy while hot.
