2 herby Cumberland sausages, sliced in half lengthways
1 ciabatta roll, sliced in half
2 tbsp fresh pesto
1 roasted red pepper from a jar, sliced in half
½ x 125g ball mozzarella, sliced
Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place.