Ingredients

1. 6 thin beef sausages
2. 6 long crusty bread rolls, toasted
3. 60g baby rocket
4. 1 quantity warm Mexican Cheese Sauce
5. Corn chips, to serve
6. Spicy Tomato Salsa
7. 1 tbsp extra virgin olive oil
8. 250g cherry tomatoes
9. 1 red capsicum, thinly sliced
10. 2 garlic cloves, unpeeled
11. 1 tsp cornflour
12. 1/2 small white onion, finely chopped
13. 2 tbsp chopped fresh coriander leaves
14. Fresh coriander leaves, to serve
15. 1 tbsp finely chopped jalapeño chillies
16. Jalapeño chillies, sliced, to serve

Description

Step 1

Make Spicy Tomato Salsa. Heat oil in a large frying pan over medium heat. Add tomatoes, capsicum and garlic. Cook, stirring, for 10 to 15 minutes or until capsicum is charred and garlic is tender. Remove from heat. Carefully squeeze garlic from skin. Discard skin. Place tomato mixture and garlic in a food processor. Pulse until finely chopped. Return to pan over medium heat.

• Step 2

  Blend cornflour with 1 tablespoon water in a small bowl. Add cornflour mixture, onion, chopped coriander and jalapeño to salsa. Season with salt and pepper. Cook, stirring, for 1 to 2 minutes or until mixture is thick and combined. Transfer to a serving bowl. Stand for 30 minutes to cool.

• Step 3

  Meanwhile, heat a greased barbecue hotplate on medium-high heat. Add sausages. Cook, turning, for 12 minutes or until browned and cooked through.

• Step 4

  Split rolls along centre and open out (do not cut all the way through). Divide rocket and sausages among rolls. Top with salsa. Drizzle with cheese sauce. Top with extra coriander leaves and jalapeños and serve with corn chips.