In a small bowl combine 3 tbsp mayonnaise and 1 tbsp basil pesto. Add 1 tsp lemon juice, 1 tsp black pepper and 1/4 tsp salt. Whisk until smooth and homogenous. Taste and adjust seasoning; set aside at room temperature.

Prepare bread and cheese

Spread softened butter evenly on the outside faces of both marbled rye slices. Heat a skillet over medium-low heat. Toast the buttered sides in the skillet until golden brown and crisp, about 2 minutes per side. Remove and keep toasted-side-down on a clean surface.

Place the provolone slice onto one of the non-toasted faces of the bread while still warm so it softens slightly. If you prefer melted provolone, place the open-faced sandwich under a broiler for 30–60 seconds until cheese begins to melt.

Assemble sandwich

On the bread slice with the provolone (non-toasted inside), spread 1/2 of the pesto mayo evenly over the surface.

Layer the sliced house smoked chicken breast evenly on top of the pesto mayo, distributing about 5 oz of chicken so it covers the bread.

Spoon 1 tbsp olive tapenade in a thin line over the chicken, distributing it so each bite has some olive flavor.

Scatter 1 tbsp crumbled feta over the tapenade and chicken, pressing lightly to help it adhere.

Place 3 tomato slices over the cheese, then season the tomato lightly with a pinch of salt and a crack of black pepper.

Top the tomato with 1 cup lightly packed arugula. If desired, drizzle 1/2 tsp extra-virgin olive oil over the arugula and another small smear of pesto mayo (remaining 1/2) on the other bread slice's inside face.

Close the sandwich with the second bread slice, toasted side out. Press gently to compress the fillings slightly.

Serve

Cut the sandwich in half on the diagonal. Serve immediately so the toasted bread remains crisp and the arugula is fresh. Offer extra pesto mayo and tapenade on the side if desired.