Recipe Index

Ingredients

• 24 mini brioche buns ((You can also use Hawaiian Rolls.))
• ½ pound turkey meat
• ½ pound ham
• ½ pound pepperoni
• ½ pound salami
• ½ pound provolone cheese
• 1½ cup mayo
• ¼ cup red wine vinegar
• ⅛ cup honey
• 1 tablespoon dijon mustard
• 1 tablespoon submarine dressing
• ¼ cup Parmesan
• 1 teaspoon red pepper flakes
• 2 teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• ½ cup banana peppers (chopped)
• ½ red onion (sliced thin )
• 1 small head of iceberg lettuce (shredded )
• ½ cup melted butter
• 1 tablespoon honey
• 1 tablespoon fresh dill (finely chopped)

Method

1. Heat the oven to 350°F and cut the mini buns in half horizontally.
2. Set the bottom halves on a baking sheet and layer the provolone and then the turkey, ham, pepperoni, and salami over them, with the cheese as the bottom layer. Set the bun tops in place.
3. Bake for 10 to 12 minutes, until the cheese has melted and the rolls are warmed through.
4. While the rolls bake, stir the mayonnaise, red wine vinegar, honey, Dijon mustard, submarine dressing, Parmesan, red pepper flakes, garlic salt, and black pepper together in a large bowl. Add the banana peppers, shredded iceberg lettuce, and sliced red onion and stir until the grinder salad is well combined.
5. Mix the melted butter, honey, and dill in a small bowl and brush the honey dill butter over the baked rolls.
6. Return the rolls to the oven for 5 to 10 minutes more, until the tops are golden brown and crisp.
7. Lift the top layer of buns off, spoon the grinder salad generously over the meat, replace the tops, and serve the sliders whole on a platter.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data