Prepare the Toppings: Begin by slicing your tomato and mozzarella into rounds about 5mm thick. Gently pat the mozzarella slices with a paper towel to remove any excess moisture. This is a crucial step to prevent a soggy sandwich. Set aside.

Toast the Bread: Heat a large, dry frying pan or griddle pan over a medium-high heat. Place the bread slices in the pan and toast for 2-3 minutes on each side, until they are golden brown and have a satisfyingly crisp exterior. You can also do this under a grill.

Infuse with Garlic: As soon as the bread comes off the heat, take the halved garlic clove and rub its cut side firmly over the surface of one side of each slice. The warmth of the bread will melt the garlic slightly, releasing its aromatic oils and infusing the bread with a wonderful, subtle flavour.

Build the Base: Drizzle the garlic-rubbed sides of the bread with a little extra virgin olive oil. If you're using pesto, spread a thin, even layer over all four slices. What works best for me is creating this pesto 'barrier' to protect the bread.

Layer the Ingredients: On two of the bread slices, arrange the mozzarella slices in a single, slightly overlapping layer. Follow with a layer of the sliced tomatoes.

Add the Basil and Season: Tuck the fresh basil leaves generously over the tomatoes. Now, season well with the sea salt flakes and freshly ground black pepper. This is the moment that truly brings the flavours of the classic Italian salad to life.

Finishing Touches: Drizzle the balsamic glaze evenly over the basil and tomatoes. Place the remaining two slices of bread on top, pesto-side down, to complete the sandwiches.

Serve Immediately: Press down gently on the sandwiches, slice them in half if you wish, and serve straight away while the bread is still warm and crisp.