• 4 (5-ounce/140-g) Bacon and Lamb Merguez patties or links
• 2 tablespoons canola oil
• 1 cup (225 g) Bacon Hummus
• 4 individual naan breads, lightly toasted on each side
• ½ small red onion, thinly sliced
• 8 Tomato Confit halves
• 1 cup (115 g) crumbled soft goat cheese
• Romaine lettuce, for garnish (optional)
• Thyme Tzatziki

Heat a grill to high or a grill pan or griddle over high heat. Brush the sausages with the oil and grill until charred on both sides and just cooked through, about 8 minutes total. Remove and let rest for 5 minutes. If using links, slice on the bias into slices ½ inch (12 mm) thick.

Spread a thin layer of the hummus over the top of each naan and sprinkle with the onion. Top with the sausage, tomatoes, goat cheese, and lettuce, if desired. Serve open-faced with tzatziki on the side. Fold to eat.