For the Garlic Aioli:
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp lemon juice
• 1/2 tsp olive oil
• Salt and pepper, to taste

For the Melt:
• 2 slices Turano Pane Turano
• 4 oz sliced Italian cold cuts (salami, mortadella, capicola, and prosciutto)
• 4 slices mozzarella cheese
• 2–3 tbsp giardiniera (mild or spicy, chopped if large pieces)
• Olive oil for brushing
• Shredded iceberg lettuce
• Tomato slices

① Make the Garlic Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon juice, and olive oil. Mix well and season with salt and pepper to taste. Set aside.
② Assemble the Melt: Preheat oven to 375°F (190°C). Spread garlic aioli evenly on the insides of each piece of bread Layer Italian cold cuts and cheese, followed by giardiniera.
③ Close the sandwich and brush the top lightly with olive oil. Wrap in foil and bake for 12–15 minutes until the cheese melts and bread is slightly crisp. (Optional: For extra crispiness, open the foil for the last 3–5 minutes of baking.)
④ Remove from oven, top with shredded lettuce, tomato slices and enjoy!