Mini Italian Grinders
A mini version of your favorite Italian grinder layered with ham, salami, pepperoni, and provolone cheese topped with a creamy, tangy salad, Enjoy!
Servings: 12 sliders
Ingredients
GRINDERS:
- 1 (12 pk.) Hawaiian rolls
- 4 oz. sliced provolone cheese (6 slices)
- 8 oz. thinly sliced deli ham
- 3 oz. thinly sliced pepperoni
- 3 oz. thinly sliced hard salami
GLAZE:
- 2 T. melted butter
- 2 T. grated parmesan cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt
DRESSING:
- 1/4 c. mayonnaise
- 1 T. red wine vinegar
- 1 tsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
SALAD:
- 8 oz. shredded iceberg lettuce
- 1/2 c. diced tomato
- 1/2 c. sliced pepperoncini peppers
Instructions
- Preheat the oven to 350 degrees. Grease the bottom of a 9×13-inch baking dish.
- GRINDERS: Cut the Hawaiian rolls in half horizontally. Lay the bottom rolls in the bottom of the prepared baking dish. Layer the provolone cheese over the bottom rolls, then add the ham, pepperoni, and salami. Cover with top rolls and cut in between each roll. Prepare the glaze.
- GLAZE: Combine the melted butter, parmesan, garlic powder, and salt. Brush over the tops of the rolls. Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.
- DRESSING: While the grinders bake, make the grinder salad dressing in a small bowl by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder until combined (cover and refrigerate until ready to use).
- SALAD: In a medium bowl, toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing (don’t combine the salad and dressing until just before serving).
- Once the grinders are done, remove the tops, spread the grinder salad evenly over the meat, and place the tops back on. Serve immediately.
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