Cheese, Tomato & Sun-Dried Tomato Pesto Toastie With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Slice your ciabatta[s] in half

Add the ciabatta base[s], cut-side up, to a baking tray (or two!) (set aside the lid[s] for later)

Put the tray[s] in the oven for 3-4 min or until lightly toasted, then remove from the oven and set aside

While the ciabatta is toasting, slice your tomato[es] finely

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces then pat dry again with kitchen paper

To assemble, divide most of your sun-dried tomato pesto between the toasted ciabatta base[s] (you'll use the rest later!)

Top with the sliced tomato and torn mozzarella

Season with a pinch of salt and pepper

Return the tray[s] to the oven for an initial 5-6 min or until the mozzarella is slightly melted

Once the cheese is slightly melted, add the ciabatta lid[s], cut-side down, to the tray[s] next to the cheesy base[s]

Return the tray[s] to the oven for a final 5-6 min or until the mozzarella is melted and lightly golden – this is your cheese, tomato & pesto base[s]

Meanwhile, combine the remaining pesto with your mayo and a pinch of pepper – this is your pesto mayo

Wash your salad, then pat dry with kitchen paper