Mozzarella, Prosciutto, Pesto and Plum Tomato Sandwiches

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2 large baguettes

Walnut-Parsley Pesto, recipe follows

1/2 pound thinly sliced prosciutto

1 1/2 pounds plum tomatoes, thinly sliced

2 pounds fresh mozzarella, sliced 1/4-inch thick

Olive oil, to taste

Kosher salt and freshly ground black pepper

Walnut-Parsley Pesto:

3/4 cup walnuts

1/2 cup grated Pecorino Romano 

1 clove garlic 

3/4 cup extra-virgin olive oil 

1 cup packed fresh basil leaves 

1/2 cup packed flat-leaf parsley leaves 

Salt and freshly ground pepper 

Salt and freshly ground pepper