Preheat the oven to 400 degrees.
Cut the rolls in half, and set the top buns aside. Spread a few tablespoons of mayonnaise on the bottom buns. Place in the oven-safe tray or a 9×13 baking dish and bake for 7-10 minutes or until they are golden brown.
While the rolls are in the oven chop up the deli meats and heat thoroughly in a skillet over medium heat.
Mix together all of the ingredients for the salad topping.
When the bottom rolls are toasted place a layer of provolone on top, followed by the heated meats. Cover with the top buns. Mix the melted butter and Italian seasoning together and brush on top. Bake for another 5-7 minutes.
Carefully remove the top buns and cover the meat with the salad mixture. Place the top buns back on and slice them up carefully and enjoy!
Notes
If you cannot find Submarine dressing, you can use 2 tbs of olive oil with 2 tsps of red wine vinegar and 1 teaspoon of dried Italian seasoning
If you do not wish to use mayo to toast the bottom buns, butter works just fine too. But do not skip toasting them, as this will keep them from getting soggy.
DO NOT make this more than about 1 hour before you are ready to serve them. They will get soggy! They are best when eaten right when made.
If you do not wish to heat any of this up, they are still amazing as cold sandwiches!
Do not be afraid to experiment and use your own combinations of toppings! There are unlimited possibilities!
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