Mini Grinder Sliders
Classic grinder sandwich in slider form with layers of pepperoni, salami, ham, turkey, provolone cheese and a delicious grinder salad. They are toasted in the oven to create a warm melty sandwich!
Servings: 24
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
For the Grinder Salad:
- 1½ cup mayo
- ¼ cup red wine vinegar
- ⅛ cup honey
- 1 tablespoon dijon mustard
- 1 tablespoon submarine dressing
- ¼ cup parmesean
- 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
Dill Butter Sauce:
- ½ cup melted butter
- 1 tablespoon honey
- 1 tablespoon fresh dill finely chopped
Instructions
- Preheat your oven to 350°F (180°C).
- Cut the mini rolls or dinner rolls in half horizontally.
- Place the bottom halves of the rolls on a baking sheet.
- Add the cheese and deli meats to the bottom halves of the roll ensuring the cheese is the bottom layer. Layer the top of the rolls on top.
- Bake the rolls in the oven for 10 to 12 minutes, or until the cheese is melted and the rolls are warmed through.
- While the rolls are baking, prepare the grinder salad by mixing together the banana peppers, mayo, red wine vinegar, honey, dijon mustard, submarine dressing, parmesan, garlic salt, red pepper flakes, black pepper in a large bowl. Add the shredded lettuce and red onion. Stir until everything is well combined.
- In a small bowl, mix together the melted butter, honey and dill to make the dill butter sauce. When the rolls are finished baking, brush the honey butter dill sauce on top of them.
- Return the rolls to the oven and bake for an additional 5 to 10 minutes or until the top halves of the rolls are golden brown and crispy.
- Once the rolls are finished, remove them from the oven, and carefully remove the top layer of the rolls. Spoon the salad mixture over the meat and then place the top of the rolls over the salad. Serve and enjoy!
Notes
Storage: These rolls are best eaten right away. You can store leftovers in a sealed container in the refrigerator but after a day, the slaw makes the sliders a little soggy.