• 400g chorizo-style sausages
  • 4 mini ciabatta rolls
  • 1 tsp oilve oil, for rubbing
  • 1 garlic clove, peeled and halved
  • 4 tbsp mayonnaise
  • 2 tbsp green pesto
  • 12 sundried tomatoes, drained and roughly chopped
  • 150g mozzarella, sliced
  • 30g rocket


  1. 1

    Cook the sausages according to the instructions on the packet. Set aside to cool, then slice in half.

  2. 2

    Meanwhile, slice the ciabatta rolls in half. Rub each with a little olive oil and the cut side of the garlic clove. Heat a griddle pan over a medium heat, then add the ciabatta slices, crust side up, and toast until golden. Set aside.

  3. 3

    Mix the mayonnaise with the pesto until well combined. Spread on to one half of each ciabatta roll. Layer each with the sundried tomatoes and slices of mozzarella. Place under a preheated grill until the mozzarella begins to melt.

  4. 4

    Make the sandwiches by putting 3 sausage halves on each slice, along with a few rocket leaves. Top with the remaining ciabatta halves and serve.

Nutritional Details

Each serving provides
  • Energy 3220kj 769kcal 38%
  • Fat 41.6g 59%
  • Saturates 11.2g 56%
  • Sugars 8.1g 9%
  • Salt 4.8g 80%

% of the Reference Intakes

Typical values per 100g: Energy 1139kj/272kcal

Each serving provides

59.8g carbohydrate 5.9g fibre 35.9g protein

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