Artichoke, tomato and mozzarella ciabatta

Method

1. Preheat the grill. Using a sharp knife split the ciabatta in half, then cut each half in 2 lengthways to give 4 bases. Brush with a little oil from the artichoke jar. Pop under the grill for 2 minutes until lightly toasted, then rub with the garlic while still warm.

2. Divide the tomato sauce between the ciabatta. Top each with some artichokes (halved, if large) and scatter over the mozzarella. Season, then grill for 2-3 minutes until lightly golden and bubbling. Top with rocket leaves, then drizzle with a little of the artichoke oil to serve.