Make the salad

• Mix the shredded lettuce, diced red onion, chopped dill, pickles and banana peppers in a bowl.
• Add the mayonnaise and submarine dressing and mix well.
• Refrigerate while preparing the rest.

Toast the rolls

• Cut the package of slider rolls in half lengthwise.
• Spread a layer of mayonnaise on the bottom rolls.
• Bake at 200 °C until golden brown.

Chop and heat the meats

• Finely chop the ham, salami and pepperoni.
• Cook in a skillet over medium heat until completely heated through.

Assemble the sliders

• Top the toasted bottom rolls with a layer of sliced provolone.
• Add the cooked meat.
• Place the top rolls back on and brush with melted butter mixed with garlic powder and Italian seasoning.

Bake again

• Bake the assembled sliders until the cheese melts.

Add the salad and serve

• Remove the top rolls and spread the salad mixture over the meat.
• Put the top rolls back on and slice into individual sliders.