Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches

Ingredients

• 2 large baguettes 
• 0.5 cup flat-leaf parsley leaves packed
• 1 cup basil leaves fresh packed
• 2 pounds mozzarella cheese fresh sliced
• 1 clove garlic 
• 4 servings kosher salt and pepper black freshly ground
• 0.8 cup olive oil extra-virgin
• 4 servings olive oil to taste
• 0.5 cup pecorino cheese grated
• 1.5 pounds plum tomatoes thinly sliced
• 0.5 pound pancetta thinly sliced
• 4 servings salt and pepper freshly ground
• 0.8 cup walnuts 

Equipment

• blender
• chopsticks

Directions

1. Slice baguettes in half and then lengthwise but don't cut all the way through.
2. Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella.
3. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
4. Wrap sandwiches tightly in parchment and slice in half. Pack away.
5. Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth.
6. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.