Pepperoni Pizza-Style Open Sandwich With Chips And Salad

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

Slice 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 an initial 12-15 min

Slice your ciabatta[s] in half

Add the sliced ciabatta, cut-side up, to a separate baking tray (or two!)

Put the tray[s] in the oven for 5-6 min or until toasted and lightly golden

Once toasted, remove the tray[s] from the oven

Meanwhile, peel and finely chop (or grate) your garlic

Add your tomato paste to a bowl with your dried oregano, chopped garlic (not a big garlic fan? Try using less!) and a generous pinch of salt, pepper and sugar

Add 4 tbsp [6 tbsp] [8 tbsp] cold water and stir it all together – this is your tomato base

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

Spread your tomato base equally over the toasted ciabatta[s]

Top with the torn mozzarella, sliced pepperoni and a pinch of salt – these are your pepperoni pizza-style open sandwiches

Once the chips have had an initial 12-15 min, put the pepperoni pizza-style open sandwiches in the oven

Cook everything for a final 10-12 min or until the chips are crisp and golden and the mozzarella has melted

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Combine your balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper in a large bowl – this is your balsamic dressing

Toss the shredded lettuce in the balsamic dressing - this is your salad