Spread the cut sides of the rolls with pesto. Slice the pepper into thick strips and stuff half the strips into each roll. Divide the mozzarella between each roll, followed by the chorizo or salami, if using.
Wrap the rolls in foil or clingfilm, pack into lunchboxes and weigh down with something heavy, such as an ice block or a chilled/frozen water bottle of juice carton until ready to eat. This will keep the rolls cool throughout the morning.
As the rolls are pressed down through the morning, they will flatten, pressing the flavours of the Italian-style fillings into the bread. This makes them both easier to eat and more delicious. You could add or substitute fresh basil leaves, ham or Parma ham, sundried tomatoes, feta cheese, red pesto or olive tapenade, depending on taste.
See more Lunch recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.