Eggplant And Chicken Sausage Subs

• 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

1. 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.
2. 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.
3. Spread remaining pesto over baguettes. Fill with arugula and tomato. Top with hot sausages. Serve.

storebought basil pesto, chicken sausages, mozzarella cheese, eggplant, baguette, baby arugula, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/24504 (may not work)