Ingredients:

  • 1 package (12 count) Hawaiian sweet rolls
  • 1/2 lb thinly sliced deli ham
  • 1/4 lb Genoa salami
  • 1/4 lb sandwich-style pepperoni
  • 200g provolone cheese, sliced
  • 2 cups iceberg lettuce, finely shredded
  • 1/4 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1/4 cup sliced pepperoncinis, drained and chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Slice the entire block of Hawaiian rolls in half horizontally using a long serrated knife. Place the bottom slab into a 9x13 inch baking dish.
  2. Layer half of the provolone cheese across the bottom buns to create a moisture barrier. Top with layers of deli ham, Genoa salami, and pepperoni.
  3. Place the remaining provolone cheese slices over the meat and cover with the top half of the rolls.
  4. Whisk together melted butter, minced garlic, parsley, and grated Parmesan. Brush the glaze liberally over the tops of the rolls.
  5. Cover the dish with aluminum foil and bake at 350°F (175°C) for 10-12 minutes. Remove the foil and bake for an additional 5-8 minutes until the cheese is melted and the buns are golden brown.
  6. In a mixing bowl, whisk together mayonnaise, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Fold in the shredded lettuce and chopped pepperoncinis.
  7. To serve, remove the top layer of baked rolls, spread the cold chopped salad mixture over the hot meat and cheese, replace the top buns, and slice into individual sliders.