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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
12 sliders
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Ingredients
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Grinder Salad
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1/3 cup mayonnaise, such as Duke's®
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1 1/2 tablespoons red wine vinegar
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2 teaspoons submarine dressing
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1 tablespoon Dijon mustard
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1/4 cup thinly sliced red onion
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1 tablespoon chopped drained pepperoncini
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon freshly ground black pepper, plus more to taste
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2 cups sliced iceberg lettuce
Sliders
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1 (12 count) package Hawaiian rolls
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1 tablespoon olive oil, or as needed
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4 slices Black Forest ham
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3 slices prosciutto
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5 thin slices dry Italian salami, or as needed
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3 slices provolone cheese
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1/4 pound fresh mozzarella, torn
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3 slices Margherita pepperoni, or as needed
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1 Roma tomato, thinly sliced
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salt and freshly ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Whisk mayonnaise, red wine vinegar, submarine dressing, and mustard together in a large bowl until smooth. Add onions, pepperoncini, basil, oregano, and black pepper and toss to combine. Add lettuce; gently toss salad. Taste and add more seasoning if desired; set aside.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Without separating the rolls, slice the entire pack in half horizontally with a serrated knife. Place the two halves, cut side up, on the prepared baking sheet. Brush the surface of rolls with olive oil.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Layer ham, then prosciutto onto roll bottoms. Place salami and pepperoni evenly over roll tops. Bake in the preheated oven for 5 minutes.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Remove from the oven and lay provolone on top of prosciutto. Sprinkle mozzarella over pepperoni, then return to the oven. Bake until cheese is melted, about 10 minutes.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
Remove both halves to a cutting board. Spoon salad over the provolone, then layer tomatoes over salad. Carefully add the roll tops over the bottoms. Slice into individual sliders. Serve warm.
Jason Donnelly / Food Stylist: Holly Pressman / Prop Stylist: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
649
Calories
38g
Fat
51g
Carbs
28g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
649
% Daily Value *
Total Fat
38g
48%
Saturated Fat
12g
60%
Cholesterol
60mg
20%
Sodium
1643mg
71%
Total Carbohydrate
51g
19%
Dietary Fiber
5g
18%
Total Sugars
6g
Protein
28g
55%
Vitamin C
10mg
11%
Calcium
457mg
35%
Iron
4mg
24%
Potassium
456mg
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
