• 4 Turano French Rolls
• 1/3 cup (100g) mayonnaise
• 12 thin slices mortadella
• 12 thin slices gouda cheese
• 12 thin slices pastrami
• 3 large pickled cucumbers, thinly sliced
• 275g jar pickled artichokes, drained, torn
• 1 cup tabouleh
• ½ cup (130g) basil pesto

① Use a serrated knife to split the French Roll horizontally. Remove the inside of the bread from the top of the roll (reserve for another use).
② Spread the base of the French Roll with mayonnaise and top with mortadella, gouda and pastrami. Arrange the artichokes and karkalla or pickled cucumber over the pastrami and spoon the tabouleh and pesto over the top.
③ Cut the French Roll into slices to serve.