Description
Italian Grinder Sliders combine all the flavors of a classic Italian sub sandwich in easy, bite-sized form. Soft Hawaiian rolls are layered with ham, pepperoni, salami, and provolone cheese, brushed with garlic Parmesan butter, then baked until golden. They’re topped with a fresh, zesty grinder salad for the perfect contrast of warm and cold, creamy and crunchy.
Ingredients
For the Sliders
- 12 Hawaiian rolls (slider buns)
- 8 oz thinly sliced ham
- 4 oz provolone cheese, sliced
- 3 oz thinly sliced pepperoni
- 3 oz thinly sliced salami
For the Butter Glaze
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the Grinder Salad Topping
- 8 oz shredded lettuce
- ½ cup diced tomatoes
- ½ cup sliced pepperoncini peppers
- ¼ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Preheat your oven to 350°F (175°C). This is important — you want that oven nice and hot so the cheese melts perfectly and the tops get golden.
Using a sharp serrated knife, carefully slice the Hawaiian rolls horizontally, keeping them connected as one slab. Place the bottom halves in your 9×13-inch baking dish. (This makes assembly SO much easier!)
Place the provolone cheese slices evenly over the bottom rolls, covering them completely. This is crucial! The cheese creates a barrier that prevents the bread from getting soggy from the meat juices.
Layer the ham first, then the pepperoni, and finally the salami. Don’t be shy — pile them on! The meats will settle as they warm.
Place the top halves of the rolls back on. If you want to make serving easier, you can slice between each slider now, but keep them together in the pan.
In a small bowl, mix together the melted butter, Parmesan cheese, garlic powder, and salt. Brush this mixture generously over the tops of the rolls. Get into every little crevice!
Bake uncovered for 15–20 minutes, until the cheese is melted and the tops are golden brown and slightly crispy. Your kitchen will smell AMAZING.
While the sliders bake, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder in a medium bowl until smooth and creamy.
Add the shredded lettuce, diced tomatoes, and sliced pepperoncini to the dressing. Toss everything together until well coated. Set aside.
Once the sliders are done baking, carefully remove the top layer of buns. Pile the grinder salad generously on the bottom halves, then replace the tops.
Notes
- Crispy hack: Want extra-crispy tops? After brushing with butter, sprinkle a little extra Parmesan on top before baking.
- Portion control: Use a pizza cutter to slice the sliders while they’re still in the pan — much easier than a knife!
- Keep them warm: If making for a party, you can keep them warm in a 200°F oven for up to 30 minutes (add the salad right before serving).
- Common mistake to avoid: Don’t use cold butter for the glaze — it won’t spread evenly. Make sure it’s fully melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian