Grilled sausage and peppers baguette with salsa verde

Soften diced red pepper and onion in a hot pan with a little oil, three or four minutes; take them out.

Make the aioli: mayo, two pressed garlic cloves, chopped parsley, a little olive oil, about half a teaspoon of lemon juice, a pinch of salt and pepper. Mix.

Cut the top third off a sourdough baguette with a serrated knife and hollow out the inside to make a canoe, without making a hole in the bottom.

Spread the aioli across the bottom, then a thin layer of shredded mozzarella, the peppers and onions, and a decent layer of mozzarella; press down to make a concave bed.

Add a little olive oil to the Italian sausage and press about half a pound in an even layer over the top so it cooks evenly.

Grill face down on a medium-hot grill about six minutes, turning to make cross-hatch marks; check gently, then turn back.

Make the salsa verde: pound a couple of garlic cloves, about a teaspoon of capers and half a teaspoon of red pepper flake to a paste with a drizzle of oil in a mortar and pestle. Add zest of half a lemon, a couple tablespoons of lemon juice, a teaspoon of fish sauce, half a cup chopped flat-leaf parsley, a decent amount of olive oil, salt and pepper.

Take the baguette off the grill, slice, and serve with the salsa verde for dipping.