Directions
- 1Preheat the oven to 400 degrees.
- 2Cut the rolls in half, and set the top buns aside.
- 3Spread a few tablespoons of mayonnaise on the bottom buns.
- 4Place in the oven-safe tray or a 9x13 baking dish and bake for 7-10 minutes or until they are golden brown.
- 5While the rolls are in the oven chop up the deli meats and heat thoroughly in a skillet over medium heat.
- 6Mix together all of the ingredients for the salad topping.
- 7When the bottom rolls are toasted place a layer of provolone on top, followed by the heated meats.
- 8Cover with the top buns.
- 9Mix the melted butter and Italian seasoning together and brush on top.
- 10Bake for another 5-7 minutes.
- 11Carefully remove the top buns and cover the meat with the salad mixture.
- 12Place the top buns back on and slice them up carefully and enjoy!
Ingredients
- 8 oz Shredded Lettuce
- 0.5 Cup Mayonnaise
- 0.25 Cup Red Onion, diced
- 0.5 Cup Dill Pickles, chopped
- 0.5 Cup Pickled Banana Peppers, chopped
- 3 Tbs Beano Submarine Dressing
- 4 oz Deli Sliced Ham
- 4 oz Deli Sliced Salami
- 4 oz Deli Sliced Pepperoni
- 4 oz Smoked Provolone cheese, sliced
- 2 Tbs Butter, melted
- 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!
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