Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.