Print

Family-Friendly Italian Grinder Sliders

Golden baked sliders with Italian meats, melted cheese, and tangy grinder salad.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These sliders pack all the beloved flavors of a classic Italian sub into soft, sweet Hawaiian rolls. A tangy grinder salad and melty provolone cheese make them an irresistible crowd-pleaser perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 1 (12-count) package Hawaiian sweet rolls
  • 6 slices provolone cheese, cut in half
  • 6 ounces thinly sliced deli ham
  • 6 ounces thinly sliced Genoa salami
  • 3 ounces thinly sliced pepperoni
  • 1 1/2 cups shredded iceberg lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced banana peppers
  • 1/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter, melted (optional)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried parsley (optional)
  • 1/4 teaspoon onion powder (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Without separating them, slice the entire sheet of Hawaiian rolls in half horizontally to create a top and bottom slab. Place the bottom slab in a baking dish or on a parchment-lined baking sheet.
  2. Place a half-slice of provolone cheese on each roll bottom to create a moisture barrier.
  3. Layer the meats evenly over the cheese: first the ham, then the salami, then the pepperoni.
  4. In a medium bowl, combine lettuce, tomatoes, red onion, and banana peppers. In a small bowl, whisk together mayonnaise, red wine vinegar, Italian seasoning, 1/2 tsp garlic powder, salt, and pepper. Pour dressing over vegetables and toss to coat.
  5. Spoon the dressed grinder salad evenly over the layered meats. Place the remaining half-slices of provolone cheese over the salad.
  6. Place the top half of the rolls back on. If using the optional glaze, whisk together melted butter, 1/2 tsp garlic powder, parsley, and onion powder. Brush generously over the top of the rolls.
  7. Cover the dish loosely with aluminum foil and bake for 10 minutes. Remove foil and bake for an additional 3-5 minutes, or until cheese is melted and tops are lightly golden.
  8. Let cool for 2-3 minutes, then use a sharp knife to slice along the perforations into individual sliders. Serve warm.

Notes

Placing cheese directly on the bottom roll is key to preventing sogginess. Do not over-dress the salad. Leftovers can be stored in the refrigerator for up to 2 days. For a gluten-free version, use gluten-free slider buns.

Nutrition

Find it online: https://www.homestyletable.com/family-friendly-italian-grinder-sliders/