Heat a large skillet over medium high heat. Brush the oil over the insides of the rolls then place them in the hot skillet, face side down. Cook just until toasted golden brown, but watch carefully to prevent burning. Remove the rolls and set them aside.
2 ciabatta rolls, 1-2 tbsp extra virgin olive oil
Divide the turkey in halve and layer it in two small stacks that're roughly the size of the rolls. Add the stacks to the hot skillet to heat through and lightly brown, carefully flipping once to do both sides. Remove the skillet from heat.
4 oz sliced natural turkey sandwich meat
Place two slices of provolone on each bottom roll, then top each with a hot stack of turkey.
4 slices provolone cheese
Carefully add both topped rolls to the skillet, cover, and let rest just long enough to melt the cheese. Transfer the rolls to a serving plate, and set aside.
Add all of the of the basil mayonnaise ingredients to a small bowl and whisk together until evenly combined.
1/4 cup mayonnaise, 2 tbsp finely chopped fresh basil leaves, 1/2 tsp lemon juice, salt & pepper
Divide the basil mayonnaise between the insides of both top buns, and spread out in an even layer. Add them to the sandwiches to close.
Serve and enjoy!