Yield: 12 Sliders
Prep Time: 15 Minutes
Total Time: 35 Minutes
Sliders
- 1 package King’s Hawaiian rolls
- 9 – 12 slices salami
- 9 – 12 slices deli pepperoni
- 9 – 12 slices turkey
- 6 slices provolone cheese
- Nate’s 100% Pure Honey, for drizzling (2 – 3 Tbsp)
- ¼ cup grated Parmesan cheese
Garlic Butter
- 4 Tbsp butter, melted
- 1 garlic clove, minced
- ½ tsp salt
- ½ tsp dried parsley or 1 Tbsp fresh parsley
- ½ tsp minced garlic
Creamy Grinder Salad
- ½ cup mayonnaise
- 1 Tbsp yellow or Dijon mustard
- 1 Tbsp red wine vinegar
- ¼ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- ½ tsp dried parsley
- ¼ cup sliced pepperoncini
- ¼ cup thinly sliced red onion
- 2 cups finely shredded lettuce
Directions
Preheat the oven to 350°F (175°C). Slice the rolls horizontally (keeping them connected) and place the bottom half in a baking dish.
Assemble the sliders by layering salami, pepperoni, turkey and provolone evenly over the rolls. Place the top buns back on.
Make the garlic butter by mixing melted butter, garlic salt, parsley and minced garlic. Brush generously over the tops of the rolls.
Bake covered loosely with foil for 20 minutes, until heated through and the cheese is melted.
Prepare the grinder salad while the sliders bake. Whisk together mayonnaise, mustard, red wine vinegar, garlic powder, red pepper flakes and dried parsley. Fold in pepperoncini, red onion and shredded lettuce.
Finish the sliders by removing the top buns, lightly drizzling honey over the meat and cheese, then spreading the grinder salad evenly on top.
Serve by replacing the top buns, sprinkling with Parmesan, slicing into individual sliders and serving warm.
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