Italian Sliders
Italian sliders stack cured meats, two cheeses, and tangy pepperoncini on sweet rolls, then top with herbed butter and bake until golden and melted—ready in under 30 minutes.
Italian sliders stack cured meats, two cheeses, and tangy pepperoncini on sweet rolls, then top with herbed butter and bake until golden and melted—ready in under 30 minutes.
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Preheat your oven to 350°F (175°C).
Take the slab of Hawaiian rolls and slice them in half horizontally, keeping all the rolls connected. Place the bottom half on a baking sheet.
Layer the provolone cheese over the bottom rolls, followed by the pepperoni, salami, and ham.
Top the meats with the thinly sliced red onion and chopped pepperoncini.
Add a final layer of mozzarella cheese and place the top half of the rolls back on.
In a small bowl, mix the melted butter with the Italian seasoning.
Brush the seasoned butter mixture evenly over the tops of the rolls.
Bake for 10-15 minutes, until the tops are golden brown and the cheese is fully melted.
Remove from the oven and sprinkle with shredded Parmesan cheese. Slice into individual sliders and serve warm, with marinara sauce for dipping if desired.
Refrigerate leftovers in an airtight container up to 2 days; reheat wrapped in foil at 325°F for 8–10 minutes until warmed through.
Yes. Assemble, wrap in foil, and refrigerate up to 4 hours. Add 5 extra minutes to baking time if baking from cold.
Bake at 350°F for 12–15 minutes until the rolls are golden and cheese is fully melted.
Yes. Substitute provolone with fontina or asiago, and mozzarella with white cheddar or fresh mozzarella.
Refrigerate in an airtight container up to 2 days. Reheat wrapped in foil at 325°F for 8–10 minutes.
Omit the pepperoni, salami, and ham; add roasted red peppers, artichoke hearts, and extra pepperoncini for tang.
