Cut the Gruyère AOP into long, thin sticks, and the red pepper into fine slices.
Cut the avocado pear in two, take out the stone and remove the flesh from the two halves.
Add the lemon juice, cumin, coriander, chilli and season with salt and pepper. Mash the mixture with a fork.
Remove the tops of the rolls and partially hollow out the bottom parts (use the bread which has been removed for breadcrumbs or bread soup).
Spread mustard into the bottom parts and divide some of the avocado mixture into them. Spread the red pepper slices, the Gruyère AOP sticks and the rocket on the avocado mixture and the remainder of the avocado mixture on top of that. Finally, cover everything with the tops of the rolls, pressing them on firmly.