• 4 large baguettes
• 2 handfuls pea shoots
• 30g basil leaves
• 60g shaved Parmigiano Reggiano
• 8 slices Parma Ham

Basil Mayonnaise:

• 20g basil leaves
• 1 tbsp olive oil
• 125g light mayonnaise
• 2 tsp lemon juice
• 10g grated Parmigiano Reggiano
• Salt and cracked black pepper

• Basil mayonnaise: Blanch basil in boiling water for 1 minute then plunge into cold water. Drain and squeeze out excess water. Blend in food processor with olive oil to a puree, then add the mayonnaise, lemon juice and grated Parmigiano Reggiano. Season to taste
• Slice open the baguettes, top with peashoots, basil leaves, shaved Parmigiano Reggiano and slices of Parma Ham