Start by making the pesto. Add all ingredients to a blender and blitz until smooth. If it needs more olive oil, add it bit by bit until you have a nice smooth sauce.

Then make the tomato sauce. Add the tin of tomatoes, a few basil leaves, salt, pepper and balsamic vinegar to a pot. Place over medium heat and simmer gently for 5-10 minutes for the flavours to come together.

Meanwhile, add some flour to a shallow bowl, egg to another and a few handfuls of panko breadcrumbs with some sesame seeds to another. Season each bowl well with salt and pepper. Heat 1-2cm veg/sunflower oil in a pan over medium heat. Take a ball of mozzarella, dip in the flour on both sides, followed by the egg and then finally the breadcrumbs, making sure it’s really packed on. Then place in the hot oil. Repeat with the other ball of mozzarella. Fry for a few minutes a side until golden.

Then assemble the sandwich. Slice and toast your bread. Spread on the pesto and top with a few slices of cheese, salami and prosciutto. Add rocket, top with fried crispy mozzarella, spoon on the tomato sauce and grate fresh parm over the top. Close with the other half of the bread and press down. Slice and enjoy!