Preheat your oven to 425℉

Chop basil and add to a bowl with mayo and garlic powder. Add salt and pepper to taste. Set aside, in the fridge, to let the flavours marinate.

Half the bell pepper lengthwise and remove the stem and seeds.

Peel, halve, and slice the shallot. Put shallot slices onto a piece of tin foil with a drizzle of olive oil, balsamic vinegar, salt and pepper. Fold into a little packet.

Place the bell pepper, face side down on a baking sheet with a drizzle of olive oil and S&P. Place your shallot tinfoil packet on the tray as well.

Roast in the oven for 15-20 minutes or until they are browned and tender. Place pepper and shallot on a cutting board and finely chop.

Take two slices of sourdough and spread butter on the outside sides of the bread. On the other side of one, spread your pepper and shallot mixture. On the other slice spread on your basil mayo and mozzarella cheese.

Cook on medium heat until the cheese has melted and the bread is brown and toasty.

Cut in half and enjoy!