Italian Grinder Sliders Recipe

Savor the delightful Italian grinder sliders: baked sliders topped with herbs and cheese, filled generously with deli meats, lettuce, and perfectly melted cheese spilling from the sides.

5 from 1 vote

Italian Grinder Sliders Recipe

Italian Grinder Sliders make parties and game day get-togethers a whole lot tastier! With turkey, salami, and ham, along with plenty of cheese and zippy Italian grinder salad, these are easy and delicious.

Prep Time20

Cook Time20

Course: Main Dish

Cuisine: Italian

Keyword: italian sandwich, sliders

Servings: sliders

Author: Aimee Shugarman

Ingredients

For the grinder salad

½ cup mayonnaise
1 Tablespoon red wine vinegar
1 teaspoon garlic powder
½ teaspoon coarse kosher salt
½ teaspoon black pepper
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ cup grated parmesan cheese
3 cups shredded iceburg lettuce
1 large tomato, diced
½ small red onion, diced
¼ cup sliced pepperoncini peppers, drained

For the sliders

12 Hawaiian slider buns
4 ounce deli sliced turkey
4 ounce slices provolone cheese
4 ounce slices muenster cheese
4 ounce deli sliced ham
4 ounce deli sliced salami

For the topping

4 Tablespoons unsalted butter, melted
½ teaspoon Italian seasoning
1 ½ Tablespoons grated parmesan cheese

Instructions

For the Grinder salad topping

In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, garlic powder, salt, pepper, oregano, and parmesan cheese.
Toss with lettuce, tomato, red onion, and pepperoncini peppers until fully combined. Cover and refrigerate while you make and bake the slider buns.

For the Sliders

Preheat the oven to 350 degrees F. Spray a cookie sheet or 13x9 baking dish with non-stick cooking spray or light it with foil.
Place the 12-pack of Hawaiian rolls on the pan (do not break them apart, keep them connected). Using a large serrated bread knife, slice the top of the buns off at the midpoint. Set the top buns aside.
Layer the turkey on top of the bottom bun. Then layer the provolone cheese, muenster cheese, ham, and salami. Place the top bun on top of the salami.
In a small bowl, whisk together the topping of melted butter and Italian seasoning. Using a silicone pastry brush, brush over the top of the buns. Sprinkle with grated parmesan cheese. Lightly cover sliders with foil.
Bake sliders for 15-20 minutes, covered, until buns are lightly browned and cheese is melted.

Assemble sliders.

Remove sliders from the oven and carefully remove the top of the slider buns (they will be hot so use a large spatula and oven mitts. Set the top bun aside.
Spoon the grinder salad over the hot salami and place the slider bun top back in place. Slice sliders into individual squares and serve warm.

Notes

The crushed red pepper flakes with the pepperoncini give these sliders a touch of heat. Adjust more/less for your own preference.
Swap out some of the salami and use prosciutto if desired.
If short on time, make the grinder salad while the buns are baking. I prefer to make it before baking to give the salad a little extra time to allow the flavors to mingle. But it will still taste great if used immediately.
Store leftover sliders in airtight container in the refrigerator. Eat cold or warm up in airfryer, oven, or microwave.

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