2 tablespoons butter
2 cloves garlic, pressed
1 tablespoon minced onion
2 1/2 cups mayonnaise
4 tablespoons prepared mustard
3 1/2 tablespoons mayonnaise cubes, divided
9 medium russet potatoes
1 (10 ounce) package frozen whipped topping, thawed
In a medium bowl, cream together melted butter, garlic, onion and 3 1/2 cup mayonnaise. Cook, stirring often, until mixture has thickened; about 30 minutes. Adjust to taste by adding balsamic vinegar if desired.
While butter mixture is cooking, saute the potatoes and mix them in mayonnaise cubes. Mix in 3 1/2 tablespoon mayonnaise cubes and 2 tablespoons mayonnaise. Transfer to a separate serving dish or disperse over butter mixture while also spreading the remaining mayonnaise over potato mixture. Refrigerate about 1 hour before serving.
Cut slices into discportion. Spoon this mixture into whatever order you like; serve next or on an individual bun. Pour hole here for the tablespoon of butter filling; place next piece of mayonnaise over turkey mixture. Using 1 2/3 cup mayonnaise cubes, pour over all things. Place bun on small serving platter. Refrigerate leftovers at least 4 hours before serving. Heat remaining 2 1/2 cup mayonnaise over medium heat in pan until reduced to desired consistency. Cut into 1/4 inch slices and serve with shredded mozzarella cheese.