1/4 head of iceberg lettuce (about 2-3 cups of chopped lettuce)
2 large pepperoncini peppers, stem removed and diced with juices
1/4 cup mild banana pepper rings, pickled in jar
1/4 cup red onion, thinly sliced
Instructions
Preheat the oven to 350 degrees for hot sliders. In a small bowl, whisk together mayonnaise, red wine vinegar, salt, garlic powder and oregano until combined. Set aside.
Rinse and dry iceberg wedge, then chop into fine pieces of lettuce.
Into a large bowl add in lettuce, onion, pepperoncini and banana peppers with juices. Pour the dressing over the lettuce and toss to combine. Refrigerate until ready to use.
Slice the Hawaiian Rolls through the center to create a top and bottom portion. Place both portions on a cookie sheet with the inner portion facing up. Layer turkey, ham, salami then provolone cheese on the bottom half.
Bake for 8-10 minutes until toasty and the cheese is melted.
Top with 1/2 of the grinder salad mixture, then close the sliders up with the top portion of the rolls.
Slice into 12 individual sliders. Serve with remaining lettuce topping. Enjoy!
I like to top the sliders with half of the salad topping and save half for serving. This makes them easier to cut into 12 pieces too, without losing a bunch of the salad topping (which is my favorite part).
If you're planning to eat them later, I suggest storing the grinder salad topping in a separate bowl and then topping before eating.