Prepare the Pesto Spread: In a small bowl, mix together the mayonnaise and green pesto until well combined. This simple spread adds a layer of creaminess and a fantastic herby flavour that cuts through the richness of the cheese.

Assemble the Sandwiches: Lay out the four slices of sourdough bread on your work surface. Spread the pesto-mayonnaise evenly over one side of each slice.

Layer the Fillings: On two of the bread slices (on the pesto-mayo side), layer the ingredients. Start with the sliced turkey, followed by the roasted red peppers. Add the fresh rocket now if you're using it. Finish with the slices of fresh mozzarella, distributing them evenly to cover the surface. Season with a small pinch of salt and black pepper.

Close the Sandwiches: Place the remaining two slices of bread on top, pesto-mayo side down, to close the sandwiches. Gently press down.

Butter and Toast: Spread the softened butter evenly over the *outer* top side of each sandwich. I find that using a butter knife or a small spatula works best for this.

Pan-Fry the First Side: Place a large, non-stick frying pan over a medium-low heat. Carefully place the sandwiches in the pan, buttered-side down. Now, butter the new top side of the sandwiches.

Cook to Perfection: Toast the sandwiches for 4-6 minutes on the first side, until the bread is a deep golden brown and crisp. You can gently press down on the sandwich with a spatula occasionally to help the cheese melt evenly.

Flip and Finish: Carefully flip the sandwiches and toast for another 4-5 minutes on the other side, until it’s equally golden and the mozzarella is completely melted, bubbling, and gooey.

Rest and Serve: Remove the sandwiches from the pan and let them rest on a chopping board for a minute. This allows the cheese to set just slightly, making it less messy to slice. Cut in half diagonally and serve immediately.