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baked Italian slider on a plate with chips
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5 from 2 votes

Italian Sliders

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Keyword: baked sliders, grinder salad, italian sandwiches
Servings: 12 sliders
Calories: 349kcal
Author: Jennifer Debth

Ingredients

Butter Sauce

  • 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

Italian Sliders

  • 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

Grinder Salad

  • 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

Instructions

Butter Sauce

  • Place melted butter, parmesan, parsley, basil, garlic powder, salt, and pepper into a medium sized bowl.
  • Whisk until well combined, then set aside.

Italian Sliders

  • 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!

Grinder Salad

  • 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.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*If you want leftovers, serve the grinder salad on the side and let each person top their own individual sandwich with the desired amount of grinder salad. Store leftover sandwiches and salad separately.

Nutrition

Serving: 1slider | Calories: 349kcal | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1053mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 188mg | Iron: 1mg