Preheat your oven to 350°F (175°C).
In a medium bowl, combine the shredded lettuce, mayonnaise, red wine vinegar, Parmesan cheese, oregano, garlic powder, salt, pepper, and banana peppers (if using). Mix well.
0.5 cup shredded iceberg lettuce, 0.25 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon grated Parmesan cheese, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup banana peppers, chopped
Slice the Hawaiian rolls in half horizontally. Place the bottom half of the rolls in a baking dish (9x13 inch).
12 Hawaiian sweet rolls
Layer the ham, salami, provolone cheese, and mozzarella cheese evenly over the bottom half of the rolls.
0.5 pound thinly sliced ham, 0.5 pound thinly sliced salami, 0.25 pound thinly sliced provolone cheese, 0.25 pound thinly sliced mozzarella cheese
Spread the grinder salad evenly over the cheese.
0.5 cup shredded iceberg lettuce, 0.25 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon grated Parmesan cheese, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup banana peppers, chopped
Place the top half of the rolls over the salad.
12 Hawaiian sweet rolls
In a small bowl, combine the melted butter, Italian seasoning, and garlic powder.
4 tablespoons melted butter, 1 tablespoon dried Italian seasoning, 0.5 teaspoon garlic powder
Brush the butter mixture evenly over the top of the rolls.
4 tablespoons melted butter, 1 tablespoon dried Italian seasoning, 0.5 teaspoon garlic powder, 12 Hawaiian sweet rolls
Cover the baking dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the rolls are golden brown.
Let the sliders cool slightly before slicing and serving.
