Mini Italian Sandwiches with Garlic Aioli

For the garlic aioli:
Begin by roasting your garlic. Preheat your oven to 425 F and grease two muffin molds on a muffin tin with olive oil. Cut the tops of the garlic heads off, exposing the garlic inside and peel off the very outer layer of skin. Make sure to still keep the garlic intact. Place the garlic into the prepared muffin tins and drizzle with olive oil. Cover with foil and roast for 40-45 minutes or until the garlic is soft and beginning to brown. Remove from oven and set aside to cool for just a minute, then squeeze the cloves out of the skin.

In the bowl of your food processor or blender, combine the garlic, mayonnaise, Dijon mustard, lemon juice, salt, pepper and cayenne pepper. Pulse until smooth and then transfer to a bowl. Cover and refrigerate until you are ready to use.

To assemble your sandwiches, spread a layer of pesto on one half of the roll and some of the garlic aioli on the other half. Layer the provolone cheese, Mortadella, salami, turkey breast, spinach and roasted red peppers onto one half of the roll and top it with the other half. Stab each roll with a toothpick and serve. Enjoy!