4 crusty bread rolls, halved, toasted
200 g sliced porchetta, or other deli meat, such as sliced pork roast
½ cup tomato pasta sauce
320 g char-grilled marinated eggplant slices, drained
100 g canned marinated roasted red capsicums, drained
200 g mozzarella, sliced
Salt and pepper, to taste
60 g baby rocket leaves
- Place rolls, cut side-up, on an oven tray. Divide porchetta or pork evenly among rolls. Spread with sauce. Top each evenly with eggplant, capsicum and mozzarella.
- Cook in a hot oven (200C) for about 8 minutes, or until cheese is melted. Season with salt and pepper.
- Serve melts with rocket leaves.