1 large bunch basil (just leaves and washed)

100gm pepita seeds

1/4 cup EVOO

40gm grana padano (finely grated)

1/2 cup mayonnaise

10 sund dried tomatoes

1/2 lime (juice)

1 tea sp Italian style chilli

8 slices mortadella

100gm mozzarella (grated)

2 slices bread

Salt

Start by making nut free pesto by blitzing basil, pepita seeds, EVOO and grana padano. Add salt to taste and more EVOO to loosen it to your desired consistency.

Next make the spicy mayo by blitzing together mayonnaise, lime juice, sun dried tomatoes and chilli, salt to taste. Don’t stress if the emulsion breaks, it gets spread on bread any way.

Smear one side bread with pesto and the other side with spicy mayo. In a pan over medium heat, seat 6 of the 8 mortadella slices to give it a nice char on both sides, sprinkle on mozzarella and then pop lid on top to help melt it.

Add the cheesy mortadella as well as the last two slices of mortadella to the sandwich and close it up. Cut in half and enjoy.