Place melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper into a medium sized bowl.

Whisk until well combined, then set aside.

Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.

Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)

Place the bottom “slab” into the prepared baking dish, then top with Colby Jack and provolone cheeses.

Layer on all the meats, place top rolls on, then spoon butter mixture evenly over the rolls.

Bake, covered, for 45 minutes or until the meat is hot and the cheese has melted.

Carefully remove the top rolls, layer on the grinder salad*, replace the top rolls, cut into individual sandwiches, serve, and enjoy!

While the sliders are baking, whisk together mayo, vinegar, Italian seasoning, and salt in a medium sized bowl.

Stir in pepperoncini peppers, onion, and lettuce until fully coated, then set aside.

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