Vegetarian Antipasto Sliders

Preheat oven to 350°F.

Being careful to not separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9-by-13-inch baking dish. Combine mayonnaise and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini and cheese. Cover with the top halves of the rolls. Brush the tops with oil and sprinkle with Italian seasoning.

Bake until the cheese is melted, 10 to 15 minutes. Let cool for 5 minutes, then pull apart to serve.