Slice the no-knead bread roll in half and drizzle the cut sides with olive oil. Heat a skillet and toast the bread cut-side down for 2-3 minutes until golden brown.

Slice the ripe tomatoes thickly and sprinkle with salt and pepper. Let them rest for about 5 minutes to enhance flavor.

Layer fresh mozzarella slices on one half of the toasted bread and use a blowtorch or broil to melt the cheese until gooey and bubbly.

Layer seasoned tomato slices on top of the melted cheese, followed by the ham, sprouts, and spinach.

Spread mustard on the other half of the bread, then press both halves together to complete the sandwich.