Eggplant And Chicken Sausage Subs - cooking recipe

Ingredients

1/2 tbsp store-bought basil pesto
4 None chicken sausages, butterflied
2.5 oz mozzarella cheese, thinly sliced
1 None medium eggplant, thinly sliced into 8 rounds
1 None baguette, cut into 4 pieces, halved
2 cups baby arugula
2 None medium tomatoes, sliced

Preparation

Spread 1/2 tsp pesto inside each sausage. Top with mozzarella. For each chicken sausage, lay out 2 slices of eggplant on a work surface, overlapping slightly. Top with sausage and roll up tightly. Secure with toothpicks.
Preheat a grill pan over medium heat. Add sausages and cook, turning, for 12-15 mins, or until browned and cooked through. Remove from heat and discard toothpicks.
Spread remaining pesto over baguettes. Fill with arugula and tomato. Top with hot sausages. Serve.