Chopped Italian Sliders

20 mins
Serves 4
https://whatsmomcookin.com/chopped-italian-sliders/?fbclid=IwY2xjawLWcfBleHRuA2FlbQIxMQABHqWkWTWzo3_atIrP7sJp0XkChHo63BburlEFYY_1aNXFCJXcOEIuTFOhKyzo_aem_jBctamv4LDeZfAr5HXCzaQ

Directions

  1. 1Preheat the oven to 400 degrees.
  2. 2Preheat the oven to 400 degrees.
  3. 3Preheat the oven to 400 degrees.
  4. 4Cut the rolls in half, and set the top buns aside.
  5. 5Cut the rolls in half, and set the top buns aside.
  6. 6Cut the rolls in half, and set the top buns aside.
  7. 7Spread a few tablespoons of mayonnaise on the bottom buns.
  8. 8Spread a few tablespoons of mayonnaise on the bottom buns.
  9. 9Spread a few tablespoons of mayonnaise on the bottom buns.
  10. 10Place in the oven-safe tray or a 9x13 baking dish and bake for 7-10 minutes or until they are golden brown.
  11. 11Place in the oven-safe tray or a 9x13 baking dish and bake for 7-10 minutes or until they are golden brown.
  12. 12Place in the oven-safe tray or a 9x13 baking dish and bake for 7-10 minutes or until they are golden brown.
  13. 13While the rolls are in the oven chop up the deli meats and heat thoroughly in a skillet over medium heat.
  14. 14While the rolls are in the oven chop up the deli meats and heat thoroughly in a skillet over medium heat.
  15. 15While the rolls are in the oven chop up the deli meats and heat thoroughly in a skillet over medium heat.
  16. 16Mix together all of the ingredients for the salad topping.
  17. 17Mix together all of the ingredients for the salad topping.
  18. 18Mix together all of the ingredients for the salad topping.
  19. 19When the bottom rolls are toasted place a layer of provolone on top, followed by the heated meats.
  20. 20When the bottom rolls are toasted place a layer of provolone on top, followed by the heated meats.
  21. 21When the bottom rolls are toasted place a layer of provolone on top, followed by the heated meats.
  22. 22Cover with the top buns.
  23. 23Cover with the top buns.
  24. 24Cover with the top buns.
  25. 25Mix the melted butter and Italian seasoning together and brush on top.
  26. 26Mix the melted butter and Italian seasoning together and brush on top.
  27. 27Mix the melted butter and Italian seasoning together and brush on top.
  28. 28Bake for another 5-7 minutes.
  29. 29Bake for another 5-7 minutes.
  30. 30Bake for another 5-7 minutes.
  31. 31Carefully remove the top buns and cover the meat with the salad mixture.
  32. 32Carefully remove the top buns and cover the meat with the salad mixture.
  33. 33Carefully remove the top buns and cover the meat with the salad mixture.
  34. 34Place the top buns back on and slice them up carefully and enjoy!
  35. 35Place the top buns back on and slice them up carefully and enjoy!
  36. 36Place the top buns back on and slice them up carefully and enjoy!

Ingredients

  • 8 oz Shredded Lettuce
  • 8 oz Shredded Lettuce
  • 8 oz Shredded Lettuce
  • 0.5 Cup Mayonnaise
  • 0.5 Cup Mayonnaise
  • 0.5 Cup Mayonnaise
  • 0.25 Cup Red Onion, diced
  • 0.25 Cup Red Onion, diced
  • 0.25 Cup Red Onion, diced
  • 0.5 Cup Dill Pickles, chopped
  • 0.5 Cup Dill Pickles, chopped
  • 0.5 Cup Dill Pickles, chopped
  • 0.5 Cup Pickled Banana Peppers, chopped
  • 0.5 Cup Pickled Banana Peppers, chopped
  • 0.5 Cup Pickled Banana Peppers, chopped
  • 3 Tbs Beano Submarine Dressing
  • 3 Tbs Beano Submarine Dressing
  • 3 Tbs Beano Submarine Dressing
  • 4 oz Deli Sliced Ham
  • 4 oz Deli Sliced Ham
  • 4 oz Deli Sliced Ham
  • 4 oz Deli Sliced Salami
  • 4 oz Deli Sliced Salami
  • 4 oz Deli Sliced Salami
  • 4 oz Deli Sliced Pepperoni
  • 4 oz Deli Sliced Pepperoni
  • 4 oz Deli Sliced Pepperoni
  • 4 oz Smoked Provolone cheese, sliced
  • 4 oz Smoked Provolone cheese, sliced
  • 4 oz Smoked Provolone cheese, sliced
  • 2 Tbs Butter, melted
  • 2 Tbs Butter, melted
  • 2 Tbs Butter, melted
  • 1 Tbs Dried Italian Seasoning
  • 1 Tbs Dried Italian Seasoning
  • 1 Tbs Dried Italian Seasoning

Equipment

ovenoven-safe tray9x13 baking dishskilletmedium sized bowl

Tips

  • Toasting the bottom buns is important to help keep them from getting soggy.
  • If you cannot find Submarine dressing, you can use 2 tbs of olive oil with 2 tsps of red wine vinegar and 1 teaspoon of dried Italian seasoning.
  • If you do not wish to use mayo to toast the bottom buns, butter works just fine too.
  • Do not make this more than about 1 hour before you are ready to serve them, as they will get soggy; they are best when eaten right when made.
  • If you do not wish to heat any of this up, they are still amazing as cold sandwiches!
  • Do not be afraid to experiment and use your own combinations of toppings! There are unlimited possibilities!