Completo Italiano

Build the Meal Around Completo Italiano

• A cold Chilean lager
• Ají chileno
• Fanschop

How to Make Completo Italiano

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Dice the tomatoes small, salt them lightly, and leave them in a sieve for 10 minutes so they drain. Wet tomato ruins the roll.

   Mark done Start 10 min timer

2. Mash the avocados with the lemon juice, salt and olive oil until smooth but not puréed. Press cling film onto the surface until needed.

   Mark done

3. Warm the sausages in barely simmering water for 6 to 8 minutes. Do not boil them — the skins split.

   Mark done Start 6 min timer

4. Steam or warm the rolls until soft. A completo roll should be soft, not toasted.

   Mark done

5. Split each roll along the top, not the side, so it forms a channel.

   Mark done

6. Sit a sausage in each and, if using, add a line of sauerkraut alongside it.

   Mark done

7. Spoon a thick, even band of drained tomato down one side of the sausage.

   Mark done

8. Add an equally thick band of mashed avocado down the other side.

   Mark done

9. Finish with a heavy stripe of mayonnaise down the middle, from end to end.

   Mark done

10. Eat immediately, leaning forward, with plenty of napkins.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Worth Knowing Before You Cook

Drain the tomato. It is the difference between a completo and a soggy roll.

Mash the avocado rather than slicing it, so it stays put.

Equal bands of all three. That is what makes it an italiano.

Storing and Reheating

Assemble to order. The avocado and tomato keep a few hours only.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.