Prep all ingredients per instructions above.

Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.

Preheat your oven to 400°F (200°C).

Prepare the Rolls: Cut the entire package of Hawaiian rolls in half horizontally. Spread mayonnaise on the bottom halves of the rolls. Place the bottom halves of the rolls on a baking sheet and bake for about 7-10 minutes or until they are golden brown.

Prepare the Meat: In a skillet over medium heat, cook the ham, salami, and pepperoni until heated through. Set aside.

Assemble the Sandwiches: Spread the mayo inside the rolls. Lay slices of provolone cheese on the bottom halves of the rolls. Place the cooked meat on top of the cheese. Place the top halves of the rolls on the meat.

Garlic Butter Topping: In a small bowl, mix together the melted butter, garlic powder, and Italian seasoning. Spread this mixture evenly over the top halves of the rolls.

Bake Again: Return the sandwiches to the oven for about 5 minutes or until the cheese is melted, and the tops are golden brown.

Prepare the Salad: In a mixing bowl, combine the shredded lettuce, diced red onions, chopped dill pickles, and chopped banana peppers. Drizzle the submarine dressing over the salad mixture and toss until well coated.

Spread the salad on top of the meat mixture. Cut the sliders into individual servings.

Serve each sandwich portion with a side of carrot sticks with ranch and a glass of kombucha, optionally over ice.