First, make the pesto. Peel the garlic clove and blitz with the rest of the pesto ingredients in a food processor until smooth and bright green. Season with salt and chill until needed. Will keep chilled for up to a week.

Slice the ciabatta in half through the equator and toast the cut sides under a hot grill for a few minutes until lightly charred. Spread the pesto evenly over the top, then arrange the mortadella, burrata, olives and rocket over the base and drizzle over a little olive oil. Sandwich with the top of the loaf, wrap firmly in baking parchment and secure with kitchen string.

For best results, put the sandwich in the fridge and top with a chopping board and a few heavy cans to press it down. Chill for at least 30 mins, or overnight. Cut into four pieces to serve.