Preheat the oven grill (broiler) to high. Place the rolls cut-side up on a baking tray. Toast under the grill for 1–2 minutes until golden and slightly crisp.
Spread the pesto on the base of each roll. Top with a chicken schnitzel, followed by the sliced tomato and mozzarella. Season with salt and pepper to taste. (See note 2 for a grilling/broiling option.)
Top the cheese with rocket, spread the mayo on the top half of each roll, then place it on top of the sandwich. Press down gently, slice in half, and serve immediately.
