Preheat your oven to 350°F (175°C).
Slice the Hawaiian rolls in half horizontally. Arrange the bottom halves in a baking dish.
12 Hawaiian sweet rolls
Layer the ham, salami, and provolone cheese evenly over the bottom halves of the rolls.
1/2 pound sliced ham, 1/2 pound sliced salami, 1/2 pound sliced provolone cheese
In a medium bowl, combine the lettuce, red onion, and banana peppers.
1/2 cup finely chopped iceberg lettuce, 1/4 cup thinly sliced red onion, 1/4 cup pickled banana peppers, chopped
In a separate small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper.
2 tablespoons mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Pour the dressing over the lettuce mixture and toss to combine.
1/2 cup finely chopped iceberg lettuce, 1/4 cup thinly sliced red onion, 1/4 cup pickled banana peppers, chopped, 2 tablespoons mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Spoon the grinder salad evenly over the cheese layer.
1/2 cup finely chopped iceberg lettuce, 1/4 cup thinly sliced red onion, 1/4 cup pickled banana peppers, chopped, 2 tablespoons mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 pound sliced provolone cheese
Place the tops of the rolls over the filling. Brush the tops of the rolls with melted butter (optional).
12 Hawaiian sweet rolls
Cover the baking dish with foil.
Bake for 15 minutes covered.
Uncover and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
1/2 pound sliced provolone cheese
Let cool slightly, then slice into individual sliders and serve immediately.
