1 tbsp olive oil
3 red peppers, deseeded and finely sliced
1 red onion, thinly sliced
160g spicy chorizo, thickly sliced
300g tub coleslaw
1 large white baguette, cut into 4 and halved horizontally
40g rocket leaves
1. Heat the oil in a large frying pan, then add the peppers and onion. Cook for 10-15 minutes until just softened, then transfer to a bowl and keep warm.
2. Using the same frying pan, cook the chorizo slices over a high heat for 3-4 minutes, turning occasionally, until just crisp.
3. To serve, divide the coleslaw between the baguettes, adding a handful of rocket to each one. Top with the red peppers, onion and chorizo.