• 1 tablespoon extra virgin olive oil
• ⅓ pound mortadella, thinly sliced
• 2 slices provolone cheese
• 1 tablespoon unsalted butter
• 1 Turano Brioche Roll
• 2 tablespoons aioli
• 3 slices dill pickles

Aioli (good for 2 sandwiches)
• 3 tablespoons good mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice

① Make your aioli by combining the mayonnaise, Dijon mustard, and lemon juice in a small bowl. We use 2 tablespoons of aioli per sandwich. Preheat your cooking surface to high heat. If using a grill pan or griddle that would be a temperature of 375 – 400 degrees F
② Coat the cooking service with a light coating of olive oil and place mortadella slices directly on the pan so they lay flat. Crisp up the mortadella for about 5 minutes or until you see the edges start to brown. Using a spatula flip the mortadella and crisp up the other side for an additional 4 – 5 minutes.
③ Use the tongs to pile up half of the meat. Then add one slice of provolone. Layer with more mortadella and top with one more slice of provolone. Continue cooking until the cheese is melted. Remove from heat.
④ Then add butter to the pan and when it melts place the bun pieces facing down into the butter. Allow to toast for up to 2 minutes or until golden brown.
⑤ Coat both of the slices of Turano Brioche Rolls with the aioli. On the bottom slice add the crispy mortadella with the melted cheese on top. Then add the pickles (and arugula if using it) and the top roll. Serve warm.