Name: Bill Granger's sausage & mozzarella melt recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 200g tin chopped tomatoes; ½ tsp sugar; Sea salt; Freshly ground black pepper; 1 ciabatta, cut into 4 equal lengths and split horizontally; 4 cooked sausages (I like Italian), sliced on the diagonal; 1 buffalo mozzarella, 125-150g, sliced; 1tbsp extra-virgin olive oil, for drizzling; Handful basil leaves

By Bill Granger

published 2 July 2019

in Recipes

Bill Granger's sausage, tomato and mozzarella melt is a great way of turning cold, leftover sausages into a delicious snack.

Ingredients

200g tin chopped tomatoes
½ tsp sugar
Sea salt
Freshly ground black pepper
1 ciabatta, cut into 4 equal lengths and split horizontally
4 cooked sausages (I like Italian), sliced on the diagonal
1 buffalo mozzarella, 125-150g, sliced
1tbsp extra-virgin olive oil, for drizzling
Handful basil leaves

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Method

Preheat the oven to 220°C (gas mark 7). Put the tomatoes in a saucepan over a medium heat, add the sugar and season with salt and pepper. Cook for 10 mins, until the sauce is reduced and thick. Remove from the heat and allow to cool slightly.
Place the ciabatta bases on a baking tray. Spread with the tomato sauce and top with the sliced sausages and mozzarella. Grind over some pepper, drizzle with olive oil and bake for 10 mins.
Lay the ciabatta tops on the baking tray and return to the oven for a few minutes, until these slices are toasted and the cheese topping on the others is bubbling.
To serve, lay some basil leaves on the bubbling mozzarella and top with the toasted slices of bread.

Top Tip for making Bill Granger's sausage & mozzarella melt

Bill says, 'You can use leftover pasta sauce if you have some, rather than make the tomato sauce.'

Bill Granger is an Australian chef and food writer who started his early career training as an artist in Sydney but his passion slowly moved to food and he became a self taught chef. By 1993, Bill decided to open his first restaurant, Bill's, in Sydney, that serves legendary breakfast. By 1996, he had opened two restaurants in the city which were both huge immediate successes, creating a name for himself as one to watch in Australia's food industry. Since then Bill is now the brains behind worldwide restaurant chain Granger & Co. with restaurants all over London, Australia, Tokoyo, Seoul and Hawaii and has written 11 best-selling cookbooks and recorded five cookery series, where he explores the produce, cuisines and locations across the world. It is apparent that Bill's sunny, relaxed approach to food is one of the reasons for his popularity across the world and also his love for making recipes that are hearty as well as super quick and easy to follow. Like the sound of Bill's recipes? Check out our Bill Granger recipe collection.