2) Arrange 12 salami slices in a single layer on the baking tray. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool.
3) Transfer the salami bacon to a paper towel-lined baking tray to absorb the excess oil. Set aside to cool. The salami bacon can be made 8 hours ahead, and stored in an airtight container kept at room temperature.
For the burgers:
1) Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not over mix. Form the meat mixture into 4 equal patties a little larger in diameter than the rolls, so that when they shrink after cooking they will fit the roll perfectly.
2) Heat a griddle pan or outdoor griddle to medium heat. Once the griddle is hot, cook the burgers until the juices run clear and they are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless.
3) Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate, tent with foil and allow to rest for a couple of minutes while you prepare the rolls.
4) Split the rolls in half and toast the cut surfaces lightly on the griddle or in pan. Spread Creole mayo on the bottom halves of the rolls and top with the burgers.
5) Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!!
For the creole mayo:
1) Whisk all the ingredients together in a small bowl.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.