For the pesto, wash basil and rocket, shake dry. Put some rocket leaves aside for topping. Peel and roughly chop the garlic. Puree the garlic, basil, rocket, almonds and 100 ml oil with a hand blender to a pesto.
Season to taste with lemon juice, salt and pepper.
Drain the mozzarella and cut into thin slices. Wash the tomatoes and also cut them into thin slices. Spread slices of bread with pesto. Cover 4 slices each with tomatoes, rocket salad and mozzarella.
Place the remaining 4 slices of bread on top. Heat 1 tablespoon of oil in a large frying pan. Roast the sandwiches in it from each side at medium heat for about 2 minutes, pressing them slightly with a spatula or weighing them down with a large pan.
Arrange the Tramezzini and rest of the pesto.