These Hot Italian Sub Sliders are the ultimate crowd-pleaser, warm, cheesy, and packed with all your favorite deli flavors in one easy bite. Perfect for game day, parties, or an easy weeknight dinner, they bake up golden and buttery in just 30 minutes and are fantastic served with marinara for dipping.
Table of Contents
Why You Will Love This Recipe
This recipe transforms the classic Italian sub into a fun, shareable, and incredibly convenient format. It solves the problem of feeding a crowd without the mess of individual sandwich assembly, and the buttery, garlic-herb topping soaks into the rolls, creating an irresistible flavor in every bite. Best of all, you can customize the spice level and prepare them ahead of time, making entertaining completely stress-free.
Ingredients
- 1 (12-pack) slider rolls (like King’s Hawaiian), halved lengthwise
- 6 oz thinly sliced deli ham (like Applegate Black Forest Ham)
- 5 oz thinly sliced salami (like Columbus Italian Dry Salame)
- 5 oz thinly sliced pepperoni (like Applegate)
- 9 slices provolone cheese
- ⅓ cup sliced pepperoncini
- ⅓ cup sliced pickled hot cherry peppers
- ¼ cup salted butter, melted
- 1 teaspoon Italian seasoning
- 2 cloves garlic, crushed
For Serving (Optional):
- 1 cup marinara sauce, warmed
Step-by-Step Instructions
- 1. Preheat & Layer Meats: Preheat your oven to 350°F (175°C). Place the bottom half of the rolls in a baking sheet or rectangular pan. Layer the ingredients in this order: sliced ham, followed by salami, then pepperoni, and finally the slices of provolone cheese.
- 2. Add Peppers & Top: Evenly distribute the sliced hot cherry peppers and pepperoncini over the cheese. Carefully place the top half of the rolls back on.
- 3. Make & Apply Butter Topping: In a small bowl, combine the melted butter, Italian seasoning, and crushed garlic. Mix well. Using a pastry brush, generously brush this seasoned butter mixture all over the top of the sliders, making sure to get into all the seams and edges.
- 4. Bake: Cover the entire pan tightly with aluminum foil. Bake in the preheated oven for about 30 minutes, or until the cheese is thoroughly melted and the rolls are golden brown and heated through.
- 5. Serve: Remove from the oven, uncover, and let cool for 2-3 minutes. Slice into individual sliders and serve immediately, with warm marinara sauce on the side for dipping if desired.
Expert Tips / Pro Tips
- Press Down Gently: After adding the top bun, press down lightly on the entire slab to help the sliders hold together after baking.
- Butter is Key: Don’t skimp on the butter mixture! Coating every nook and cranny ensures the tops get beautifully golden and flavorful.
- Cover with Foil: Baking covered with foil is crucial. It steams the sliders, ensuring the meat heats through and the cheese melts perfectly without over-browning the bread too quickly.
- Fresh Garlic: For the best flavor, use freshly crushed garlic rather than jarred or powdered.
Variations & Substitutions
- Spice Level: For a milder version, swap the hot cherry peppers for roasted red peppers and the pepperoncini for mild banana peppers. For more heat, add sliced jalapeños or a spicy giardiniera.
- Cheese: Provolone can be replaced with mozzarella, havarti, or a mild white cheddar.
- Meats: Feel free to use your favorite Italian deli meats. Mortadella, capicola, or soppressata are excellent additions or substitutions.
- Rolls: Any soft slider bun or sturdy dinner roll will work. Potato rolls are a great alternative.
Serving Suggestions
Serve these sliders straight from the oven as the main attraction for game day, a party appetizer, or a fun family dinner. A side of warmed marinara or pizza sauce for dipping is essential. Pair them with a crisp garden salad, garlic parmesan fries, or a simple pasta salad to complete the meal.
Storage, Freezing & Reheating
- Storage: Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Assemble and bake the sliders as directed. Let them cool completely, then wrap the entire pan tightly in foil and freeze for up to 2 months.
- Reheating: For best results, reheat in the oven. From the fridge, cover with foil and warm at 350°F for 10-15 minutes. From frozen, reheat (covered) at 350°F for 20-25 minutes, or until hot. You can also reheat individual sliders in an air fryer at 325°F for 3-5 minutes.
Nutrition Information
(Per slider, estimated)
- Calories: ~320 kcal
- Carbohydrates: 24g
- Protein: 14g
- Fat: 19g
Note: Nutrition information is an estimate and will vary based on specific ingredients and brands used.
Hot Italian Sub Sliders
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F.
- Lay the bottom half of the rolls on a baking sheet or pan. Layer on slices of ham, then top with salami, a layer of pepperoni and a layer of provolone. Then layer on sliced hot cherry peppers and sliced peperoncini. Replace the top bun.1 pack slider rolls, 6 oz deli ham, 5 oz salami, 5 oz pepperoni, 9 slices provolone cheese, 1/3 cup pepperoncini, 1/3 cup pickled hot cherry peppers
- In a small bowl combine melted butter with Italian seasoning and crushed garlic. Mix to combine. Then brush the seasoned butter mixture over the top of the sliders, being sure to coat all the nooks and crannies.1/4 cup salted butter, 1 tsp Italian seasoning, 2 cloves garlic
- Cover the sliders with foil then bake at 350 degrees F for about 30 minutes until golden brown.
- Remove from the oven then slice and enjoy! Serve with a side of marinara sauce for dipping if desired.
Notes
FAQ
Can I make these sliders ahead of time?
Yes! Assemble the sliders (including adding the butter topping), cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, simply place the covered pan in the preheated oven. You may need to add 5-10 minutes to the baking time if the sliders are very cold.
Can I double this recipe for a crowd?
Absolutely. This recipe scales perfectly. Use an 18-pack or 24-pack of Hawaiian rolls and a larger baking sheet, adjusting the meat and cheese quantities proportionally. The baking time will remain roughly the same.
What if I don’t have Hawaiian rolls?
Any soft, slightly sweet dinner roll or slider bun will work. The key is using rolls that are connected so you can slice and top them as one slab.
How do I prevent the bottoms from getting soggy?
Using drier, thinly sliced deli meats (not shaved) and ensuring your pickled peppers are well-drained helps prevent excess moisture. Baking covered also helps steam everything evenly without making the bread soggy.