Italian Grinder Sliders
Italian Grinder Sliders are crowd-pleasing sandwiches built on sweet Hawaiian rolls with layers of salami, pepperoni, turkey, and provolone, then baked until melty and finished with a tangy grinder-style mayo salad.
Italian Grinder Sliders are crowd-pleasing sandwiches built on sweet Hawaiian rolls with layers of salami, pepperoni, turkey, and provolone, then baked until melty and finished with a tangy grinder-style mayo salad.
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Slice the slab of Hawaiian rolls in half horizontally and place the bottom half in a baking dish.
Layer the salami, pepperoni, and turkey over the bottom buns.
Top the meats with slices of provolone cheese.
Place the top half of the rolls back on.
In a small bowl, combine the melted butter, garlic salt, 1/2 tsp dried parsley, and minced garlic. Mix well.
Brush the garlic butter mixture evenly over the tops of the rolls.
Cover the baking dish with aluminum foil and bake at 350°F for 20 minutes.
While the sliders are baking, prepare the grinder salad. In a medium bowl, combine the mayonnaise, mustard, red wine vinegar, garlic and herb seasoning, and red pepper flakes.
Mix the dressing ingredients until smooth.
Add the sliced pepperoncinis, red onion, and shredded lettuce to the dressing.
Toss everything together until the lettuce is evenly coated.
Once the sliders are done, remove them from the oven and carefully lift off the top slab of buns.
Spread the grinder salad mixture over the melted cheese.
Return the top slab of buns and sprinkle with freshly grated Parmesan cheese.
Slice into individual sliders and serve immediately.
Store cooled sliders in an airtight container in the refrigeridge for up to 3 days; reheat wrapped in foil at 350°F for 5–7 minutes.
Yes. Assemble the sliders, wrap tightly in foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking cold.
The recipe uses a standard oven; bake until the rolls are golden and cheese melts, typically 350–375°F for 12–15 minutes.
Yes. Ham, mortadella, or capicola work well as alternatives to salami or pepperoni while keeping the Italian flavor profile.
One 12-count package of Hawaiian rolls yields 12 sliders.
Substitute provolone with fresh mozzarella, capicola, or Italian blend cheese for different flavor intensities.
