Italian Sliders With Banana Pepper Slaw
Italian sliders are buttery baked rolls stuffed with layers of mozzarella, ham, salami, and pepperoni, then topped with a creamy and tangy banana pepper slaw for a crowd-pleasing appetizer.
Italian sliders are buttery baked rolls stuffed with layers of mozzarella, ham, salami, and pepperoni, then topped with a creamy and tangy banana pepper slaw for a crowd-pleasing appetizer.
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Preheat your oven to 350°F (175°C).
Slice the slab of slider rolls in half horizontally, keeping the rolls connected.
Place the bottom half of the rolls into a greased baking dish.
Layer the mozzarella cheese, ham, salami, and pepperoni over the bottom rolls.
Place the top half of the rolls back on.
In a small bowl, combine the melted butter, half of the Italian seasoning, and the garlic salt.
Brush the butter mixture evenly over the tops of the rolls.
Bake for 15 minutes, or until the tops are golden brown and the cheese is melted.
While the sliders are baking, prepare the slaw. In a medium bowl, combine the shredded lettuce, Italian dressing, mayonnaise, banana pepper rings, the remaining Italian seasoning, salt, and pepper. Mix until well combined.
Remove the sliders from the oven. Carefully lift off the top slab of rolls.
Spread the lettuce slaw mixture evenly over the meat layer.
Place the top slab of rolls back on.
Slice into individual sliders and serve immediately.
Store cooled sliders in an airtight container in the refrigerator for up to 2 days; reheat at 325°F for 8–10 minutes and top with fresh slaw before serving.
Yes. Assemble the sliders, cover tightly with foil, and refrigerate up to 4 hours before baking. Add 2–3 minutes to the bake time if baking from cold.
The recipe uses melted butter and Italian seasoning brushed on top, suggesting a standard 350–375°F oven until golden, approximately 12–15 minutes.
The slaw is best assembled 30 minutes before serving to keep the lettuce crisp. The banana peppers and dressing can be prepped separately and combined just before topping.
Roasted red peppers, pepperoncini peppers, or pickled jalapeños work well as tangy toppings.
Store cooled sliders in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F oven for 8–10 minutes until warmed through. Top with fresh slaw before serving.
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