These Italian Sliders are quick, easy, and a crowd favorite! These sandwiches are perfect for parties and are filled with meats, gooey cheeses, and a crunchy grinder salad!
If you’ve been on TikTok at any point in the last year, then you probably saw those viral grinder sandwiches. These Italian sliders take that to the next level. Sweet rolls are coated in a buttery sauce, stuffed with Italian meats and gooey cheeses, and topped with a crisp and tangy grinder salad.
These are *almost* too good to be true.
Ingredients and substitutions
There are three main components to these Italian sliders: the butter sauce, the sandwich, and the grinder salad!
- Butter Sauce – unsalted butter is melted then combined with parmesan cheese and dried spices: parsley, basil, garlic powder, salt, and pepper. If salted butter is the only butter available, cut the amount of salt in half. If that combination of spices doesn’t work for you, try an Italian seasoning or your own blend!
- Sliders – Hawaiian rolls are topped with colby jack cheese, provolone cheese, and a mix of Italian meats: genoa salami, pepperoni, and turkey. Want to mix it up? Try different rolls/bread, cheeses, and/or meats! Use your favorites or whatever you have on hand already.
- Grinder Salad – shredded lettuce is mixed with red onion, pepperoncini peppers, then tossed in a homemade dressing of mayo, red wine vinegar, salt, and Italian seasoning.
How to make
- Whisk together melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper in a medium sized bowl, then set aside.
- Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms.
- Place the bottom “slab” into a greased 9×13 inch baking dish, then top with the cheeses and meats.
- Place top rolls on, spoon butter mixture evenly over the rolls, then bake, covered, at 350 degrees F until the meat is hot and the cheese has melted.
- Whisk together mayo, vinegar, salt, and Italian seasoning in a medium sized bowl, then stir in pepperoncini peppers, red onion, and lettuce.
- Remove top rolls from the baked sandwiches, layer on the grinder salad, replace the top rolls, serve, and enjoy!
Are italian sliders served hot or cold?
These sliders were intended to be eaten warm; the contrast of the hot sandwich with the cold salad is absolutely delicious! However, if you prefer cold sandwiches, feel free to serve these cold!
What to serve with italian sliders
Keep it simple and serve these sliders next to a some slice pickles and potato chips! If you’re looking for something more homemade, try:
- Air Fryer Frozen French Fries
- Fruit Salad
- Potato Salad
- Italian Pasta Salad
- Air Fryer Pickles
- BBQ Baked Beans
- Crockpot Funeral Potatoes
Can sliders be prepared ahead of time?
- Butter Sauce – I don’t recommend making this ahead of time, to avoid an unpleasant butter texture. Plus, it’s so quick and easy, it’s not really necessary.
- Sliders – Yes! Make and assemble (bread, meat, and cheese) up to 2 days before serving.
- Grinder Salad – make the dressing (mayo, vinegar, salt, and pepper) and store in an airtight container up to 2 days before serving. Store the peppers, onion, and lettuce in another airtight container up to 2 days before serving. Toss to combine immediately before serving.
How to store
When topped with the grinder salad, these sandwiches are best served immediately. If you want to save leftovers, I’d recommend storing the sandwiches and salad in two separate airtight containers in the fridge for up to 2 days.
To serve again, reheat the sandwiches in the oven (covered) or microwave until warm, then top with the chilled salad.
How to freeze
- Skip the butter sauce.
- Assemble the rolls, cheese, and meats as directed in the original recipe in a freezer safe dish.
- Cover with tin foil and store in the freezer for up to 6 months.
- Thaw in the fridge overnight, make the butter sauce and grinder salad, then assemble and bake as directed in the original recipe.
Equipment for this recipe
- 1/4 cup unsalted butter melted
- 1 tablespoon finely grated parmesan
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12 oz) package hawaiian rolls
- 6 slices Colby Jack cheese
- 6 slices provolone cheese
- 1 pound mixed Italian meats I used 8 oz turkey, and 4 oz each: genoa salami and pepperoni
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/3 cup sliced pepperoncini peppers
- 1/3 cup thinly sliced red onion
- 1 (8 oz) bag shredded lettuce
- Place melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper into a medium sized bowl.
- Whisk until well combined, then set aside.
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
- Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
- Place the bottom “slab” into the prepared baking dish, then top with Colby Jack and provolone cheeses.
- Layer on all the meats, place top rolls on, then spoon butter mixture evenly over the rolls.
- Bake, covered, for 45 minutes or until the meat is hot and the cheese has melted.
- Carefully remove the top rolls, layer on the grinder salad*, replace the top rolls, cut into individual sandwiches, serve, and enjoy!
- While the sliders are baking, whisk together mayo, vinegar, Italian seasoning, and salt in a medium sized bowl.
- Stir in pepperoncini peppers, onion, and lettuce until fully coated, then set aside.
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*Note: Nutrition information is estimated and varies based on products used.