Defrost puff pastry in the fridge for 5-6 hours or overnight. 

Preheat oven to 350°F.

Unfold the defrosted puff pastry sheet and use a rolling pin to flatten and expand it into a rectangle, about 12x14-inches.

In a small bowl, combine the mayo, ketchup, mustard, and sweet chili sauce. Spread the mixture evenly over the entire surface of the puff pastry sheet.

Leaving a 1-inch border around the edges, layer the deli meats evenly on top of each other.

Starting from the wide edge, roll the puff pastry over the filling to form a log, seam-side down.

Press the ends with a fork to seal, then prick the top of the deli roll.

Brush the deli roll with beaten egg, sprinkle with sesame and black sesame and bake for 40-50 minutes, until golden brown. Slice and serve warm.