Bratwurst doner from the contact grill

Ingredients for 2 servings:

• ½ flatbread(s)
• 3 large sausages, fine, boiled
• n. B. dipping sauce, e.g. garlic sauce, cocktail sauce or tzatziki
• 100 g sheep’s cheese
• 1 onion(s), red
• e.g. lettuce(s) or lamb’s lettuce
• e.g. tomato(s)
• ½ cucumber(s)
• n. B. Pepper
• possibly spice mix for doner kebab and some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Optigrill

Halve the piece of flatbread again and cut these pieces open in the middle to form a pocket. Then prepare everything you want to fill the kebab with later. Have the sauce ready or make your own if you like. Cut selected vegetables, feta cheese, etc. into small cubes and mix everything together. Remove the skin from the sausages and slice the sausages very thinly using a vegetable peeler or mandoline (it worked perfectly for me by cutting the sausages in half lengthwise first). If you like, you can then marinate the finished strips with a light oil/kebab spice mix. Preheat an Optigrill for the flatbread using the sandwich program. Once it’s ready, place the two bread pockets inside and let them sizzle until golden and crispy. Then let them cool slightly on the outside. They’ll stay hot for a while. Then select the next program for the sausages. Once it has reached the required temperature, place the sausage strips on the grill, avoiding overlapping. Depending on the size and model of your contact grill, you can also do this in batches and keep the finished portions warm in the oven at around 80 degrees Celsius. Once the sausage strips are all browned, you can assemble your kebab as desired. First, spread a little sauce on the inside of the bread and fill it alternately with the side dish mix and the kebab meat. You can also add a little sauce every now and then, if desired.