Begin by lightly toasting the sourdough bread slices, paying homage to the European bread-making tradition that brings out the perfect balance of softness and crunch.
Spread a generous amount of zesty horseradish mayo on one side of each slice, capturing the bold flavors reminiscent of the vibrant spice markets of the Middle East.
Layer the thinly sliced roast beef and smoked turkey onto one slice of bread, evoking the succulent delights of North American delis and their expertly crafted sandwiches.
(The instructions do not say when to add the Provolone cheese, but I have elected to add it here)
Sprinkle the crispy bacon crumbles over the meat, adding a touch of smokiness that harks back to the traditional techniques of Southern barbecue.
Arrange the marinated sun-dried tomatoes, inspired by the Mediterranean sun-kissed flavors, alongside the fresh arugula leaves, symbolizing the verdant gardens of Italy.
Complete the symphony of flavors with a layer of sliced red onion, reminiscent of the vibrant street food stalls found across Asia.
Season the creation with a pinch of salt and pepper, paying tribute to the universal seasoning techniques that enhance and elevate the taste of dishes worldwide.
Finally, place the remaining slice of bread on top, mayo-side down, embracing the timeless sandwich assembly techniques used in countless cultures.
Gently press the sandwich together, allowing the amalgamation of flavors to harmonize and create a true masterpiece.
Slice the sandwich diagonally, marveling at the cross-section that reveals the magnificent amalgamation of international influences.