Ingredients

• 6 ounces mortadella (in 2 thick slices)
• 8 slider rolls, split
• 1/4 cup stone-ground mustard
• Dill pickle chips, for topping
• Potato chips, for topping
• 6 ounces Genoa salami (in 2 thick slices)
• 4 thick slices havarti cheese

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Instructions

1. Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese.
2. Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls.
3. Photograph by Charles Masters