Ingredients
Method
- Preheat your oven to 350°F. Slice the entire pack of Hawaiian rolls horizontally and place the bottom half in a baking dish.12 Hawaiian rolls
- Place the provolone cheese slices directly on the bread. Follow this with the ham, pepperoni, and salami. Placing the cheese on the bottom helps protect the bread from getting soggy.4 ounces Provolone cheese, 8 ounces Sliced ham, 3 ounces Pepperoni, 3 ounces Salami
- Place the top half of the rolls back onto the meat layers. Use a sharp knife to cut through the sandwiches between each roll to make them easier to pull apart later.
- In a small bowl, whisk together the melted butter, grated parmesan, garlic powder, and salt. Brush this mixture generously over the tops of the rolls.2 tablespoons Butter, 2 tablespoons Parmesan cheese, 0.5 teaspoon Garlic powder, Salt and Pepper
- Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is completely melted and the tops of the rolls are golden brown.
- While the sliders are baking, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder in a large bowl.0.25 cup Mayonnaise, 1 tablespoon Red wine vinegar, 1 teaspoon Italian seasoning, Salt and Pepper, 0.5 teaspoon Garlic powder
- Add the shredded lettuce, diced tomatoes, and sliced pepperoncini peppers to the dressing bowl and toss until everything is evenly coated.8 ounces Shredded lettuce, 0.5 cup Tomato, 0.5 cup Pepperoncini peppers
- Once the sliders are out of the oven, carefully lift off the top layer of rolls. Spread the grinder salad mixture over the warm meat and cheese.
- Replace the roll tops and serve immediately while the bread is warm and the salad is fresh and crisp.
Notes
Layer the cheese on the bottom: By placing the cheese underneath the meat, you create a barrier that prevents the juices from the deli meats from soaking into the bottom bun, keeping your sliders from becoming soggy.Prepare the salad last: Do not toss the lettuce with the dressing until the sandwiches are almost out of the oven. This ensures the salad stays crunchy and prevents the moisture from wilting the greens.Customize your meats: While ham, salami, and pepperoni are traditional, feel free to swap in turkey, roast beef, or even spicy capicola to suit your preferences.Make-ahead assembly: You can assemble the meat and cheese portions of the sandwiches a few hours in advance. Keep them covered in the refrigerator, then simply add the glaze and bake when you are ready to eat.Use a 9x13 dish for doubling: If you are feeding a larger group, 24 sliders (two packs of rolls) fit perfectly in a standard 9x13 baking dish.