DAILY DINNERS

To make the pesto, toast the nuts in a small frying pan for 2-3 minutes or until lightly golden and smelling toasted. Tip onto a plate and leave to cool for a minute. Transfer to a food processor with the salad leaves, herbs, cheese, garlic and oil. Pulse a few times to combine. Scrape down the sides, then blend until you get a chunky pesto, or keep blending if you prefer a smoother pesto. Season well, adding enough lemon juice to balance any bitterness from the salad leaves. The pesto will keep in an airtight container in the fridge for four to five days.

Spread 1 tbsp of butter over two slices of bread and put them butter-side down in a large frying pan over a medium heat. Cook for 3-4 minutes or until golden brown and crisp, pressing down with a spatula. Repeat with the remaining two slices of bread, so all four slices are toasted on one side.

Put all four slices of bread, toasted-side up, on a board. keeping the pan on the heat. Spread some pesto over each piece (you won't need it all). Add the tomato slices and torn mozzarella to two pieces, season with a sprinkling of flaky sea salt and black pepper, then top with the remaining slices of bread, pesto-side inwards. Butter one side of both the sandwiches.

Transfer the sandwiches, butter-side down, to the hot pan and fry, pressing down to hold everything together, for 3-5 minutes or until golden and crisp. Butter the top sides, then flip and cook until crisp on the outside, and the mozzarella is gooey and melted on the inside. Serve with more pesto for dunking.