The Italian Recipe

Make aioli

In a small bowl or the cup of a mini food processor/blender, combine 1/4 cup mayonnaise, 1/4 cup packed fresh basil leaves, 1 tsp lemon juice, 1/2 tsp minced garlic, 1 tsp olive oil, 1/8 tsp salt, and 1/16 tsp black pepper. Blend or whisk until smooth and bright green. Taste and adjust seasoning — add up to another 1/8 tsp salt or a few drops more lemon if needed. Set aside at room temperature while assembling the sandwich (or refrigerate up to 2 hours).

Prepare bread and spread

Lay the two slices of sourdough on a clean work surface. Evenly spread about half of the basil aioli (roughly 1 to 1.5 tbsp) on the inside of each slice. Reserve any extra aioli for serving.

Layer fillings

On one slice, arrange the provolone cheese first (this helps melt and hold meats), then layer the ham, salami, and pepperoni evenly so the meats slightly overlap. Top the meats with the tomato slices, season the tomato lightly with 1/4 tsp salt and 1/8 tsp black pepper, then tuck fresh basil leaves over the tomato. Close the sandwich with the second slice of bread, aioli side down.

Preheat pan

Heat a heavy skillet or griddle over medium to medium-low heat for 2–3 minutes. If using a stovetop pan, add 1 tsp olive oil and swirl to coat (optional).

Butter bread and grill

Spread the softened butter evenly on the outside faces of both slices of bread. Place the sandwich in the hot skillet and press gently with a spatula or a heavy pan. Cook for 3–4 minutes on the first side, checking after 3 minutes to ensure it is golden brown but not burning. Flip carefully and cook another 2–3 minutes until the second side is golden and the cheese has melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Rest and slice

Transfer the grilled sandwich to a cutting board and let it rest for 1 minute. Slice the sandwich in half on the diagonal. Serve immediately with any reserved basil aioli on the side for dipping.