• 1 12-count package of King’s Hawaiian Savory Butter Rolls (original works well too)
• 1/4 cup mayonnaise
• 6 slices provolone cheese
• 1/4 cup butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

SALAD

• 2 cups shredded iceberg lettuce
• 1/4 cup red onions, diced
• 1/4 cup dill pickle slices, chopped
• 1/4 cup banana pepper slices, chopped
• 1/2 cup mayonnaise
• 2 Tablespoons submarine dressing

MEAT

• 6oz ham
• 6oz salami
• 6oz pepperoni

Preheat the oven to 400F. In a large bowl, mix all the salad ingredients together. Set in the refrigerator until later.

Slice the Hawaiian rolls in half length-wise (do this while they are still connected for easier transfers). On the bottom half (cut-side up), spread the 1/4 cup of mayonnaise. Place the bottom half of the rolls on a baking sheet and bake at 400F for 7-10 minutes, or until golden brown.

Lay all the slices of meat individually in a pile on a cutting board. Roughly chop the meat until it is all in small pieces (about a square inch). Heat a skillet to medium heat and add the meat. Cook until heated through, about 5 minutes.

On the bottom half of the rolls, place the slices of provolone until covered completely. Top with the meat mixture and top half of the rolls. In a small bowl, mix the melted butter, garlic powder, and Italian seasoning. Gently brush the butter mixture generously over the tops of the rolls. Bake until cheese is melted and tops are golden, about 5 minutes.

Remove sandwiches from the oven and carefully remove the tops of the rolls. Add salad mixture on top of the meat and replace the tops of the rolls. Cut rolls apart into individual sandwiches and serve.