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In a small bowl, whisk together the mayo, chili crisp, hot honey, lemon juice, and a pinch of salt until smooth and creamy. Adjust heat/sweetness to your taste.
On a medium heated skillet add 1 tbsp olive oil and place 1 slice of bread on top. Add a dollop of aioli, layer the capocollo, prosciutto, sundried tomatoes, and chunks of burrata. Sprinkle with Parmesan and close the sandwich with the other slice of bread that should be spread with more aioli.
Grill each sandwich 3–4 minutes per side, pressing down gently with a spatula, until golden and crisp and the inside is melty and warm.
Slice in half, drizzle with a little extra hot honey or chili crisp if you like.