Completo Italiano

Method

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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.

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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.

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

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

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

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

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

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

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

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

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Chef’s Tips

• 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.

Pairing Suggestions

• A cold Chilean lager
• Ají chileno
• Fanschop

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.