1 medium round focaccia, flavoured or plain
A good dollop of green pesto
1 ball of mozzarella cheese, sliced
4-6 slices of parma ham (optional)
1 small ripe avocado, peeled, stoned and sliced
2 ripe tomatoes, sliced
Salt and freshly ground black pepper
Place a ridged or plain grill plate over a low heat.
Slice the focaccia bread through the middle into 2 rounds. Spread both of the cut sides with pesto and place the mozzarella, parma ham (if using), avocado and tomatoes on the cut side of one piece of bread. Season with salt and pepper. Firmly press the other half of the bread on top and sit on the grill plate.
The bread should be fairly oily on the outside so you shouldn't need to add any oil to the grill plate. However, you can brush the grill with some olive oil if you feel it needs it.
Leave to cook for about 8 minutes, pressing down with a fish slice every so often until the bread has become golden on the base. Carefully turn over and repeat until the second side is golden and the filling is hot, with the cheese beginning to ooze out at the sides.
Serve the sandwich straight away, cut into wedges.