Ciabatta sandwich of grilled vegetables with pesto and mozzarella

This sandwich is good for using up grilled veg like asparagus, courgettes, fennel and aubergine – wonderful just griddled on a griddle pan and dressed with some good olive oil, a squeeze of lemon, salt, freshly ground black pepper and fresh herbs. I keep any leftovers, stuff them into a chunk of ciabatta smeared with 1 tablespoon of pesto and add a little torn-up mozzarella. You could also add some grated Parmesan. Slices of prosciutto or grilled chicken pieces go really well too.

If taking it in your lunchbox, wrap your sandwich up tightly in greaseproof paper and tinfoil before putting it in. Usually some juices come out of the mozzarella, so give the sarnie a good press down when you've finished making it to let the bread soak up the moisture and actually become more tasty because of it. When I eat this sandwich, I peel off the paper and foil from one side and then keep peeling back as I eat. This way I don't get juice all over myself!