Preheat the oven to 350 degrees Fahrenheit.

Cut 12 Hawaiian rolls in half horizontally. Place the bottom half of the rolls on a small sheet pan or in a casserole dish.

Layer 4 ounces sliced pepperoni, 4 ounces sliced salami, 4 ounces provolone cheese, sliced, and 8 ounces deli turkey or ham, on top of the rolls.

Place the top of the rolls on top of the turkey layer.

Melt 2 tablespoons butter in a small bowl. Add ¼ teaspoon garlic salt, ¼ teaspoon dried Italian seasoning, and 2 tablespoons Parmesan cheese. Stir to combine and brush the butter glaze on top of the rolls. Cover with aluminum foil and place the sliders in the preheated oven for 20 minutes.

While the sliders are baking, prepare the grinder salad.

In a medium bowl, add the shredded 2 ½ cups Iceberg lettuce, 2 tablespoons red onion, ¼ cup pepperoncini peppers, and 1 small tomato.

In a small bowl, whisk together ¼ cup mayonnaise, 1 teaspoon red wine vinegar, 1 teaspoon garlic, 2 tablespoons pepperoncini pepper liquid, 1 teaspoon Italian seasonings, 1 tablespoon grated parmesan, ¼ teaspoon Kosher salt, and ⅛ teaspoon cracked black pepper.

Pour the dressing over the salad mixture and toss to combine.

Remove the sliders from the oven and carefully remove the top rolls.

Spoon the salad mixture over the turkey layer, and then replace the top of the rolls.

Slice and serve immediately, and enjoy warm!