Description
Chopped Genoa salami, ham, pepperoni, and provolone are tossed with lettuce, tomato, and pepperoncini on Hawaiian rolls. Just 20 minutes of prep.
Ingredients
Units
Scale
- 1/4 cup mayonnaise
- 1 tablespoon pepperoncini brine (from the jar)
- 1 tablespoon red wine vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon dried oregano or Italian seasoning
- 3 ounces Genoa salami
- 3 ounces deli ham
- 3 ounces pepperoni
- 3 ounces sliced provolone
- 1 1/2 cups finely shredded iceberg lettuce
- 1 large Roma tomato, seeded and diced
- 1/4 cup sliced pepperoncini, chopped
- 1/4 cup finely diced red onion
- Black pepper
- 1 (12-count) package King's Hawaiian rolls
Instructions
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, pepperoncini brine, and oregano until smooth.
- Stack the salami, ham, pepperoni, and provolone on a large cutting board and chop into small pieces, about 1/4 inch. Add to the bowl along with the iceberg, tomato, pepperoncini, and red onion. Gently toss until everything is evenly coated in the dressing.
- Separate the rolls. Keeping the rolls connected, use a long serrated knife to slice the whole slab in half horizontally. Set the top half aside.
- Spread the filling evenly over the bottom half of the rolls, packing it down firmly with a spatula all the way to the edges. Place the top half back on and press down gently across the whole slab to compact the filling.
- Insert a toothpick through the center of each roll, then use a chef’s knife to cut between the rolls into 12 sliders. Serve right away.
Notes
Storage: Serve these immediately.
Ingredients: These sliders are flexible, so mix up the meats and cheeses however you like. See the variations above for ideas.
Prep ahead: Chop the meats, cheese, onion, and pepperoncini up to a day ahead and store them in an airtight container in the refrigerator. You can whisk the dressing ahead too. Add the lettuce, tomato, and dressing and fill the rolls right before serving.