Italian Grinder Sliders

These Italian Grinder Sliders are a flavor-packed mini version of the classic grinder sandwich that you can whip up in just 30 minutes! Starting with sweet Hawaiian rolls, these sliders are layered with savory deli meats and melty cheese, then finished with a zesty homemade grinder salad for the ultimate bite. Whether you are hosting a game day party or looking for a quick family dinner, these easy-to-make sliders deliver big Italian sub flavors in every mouthful.

Why You Will Love This Recipe

• Perfect for any occasion: They make a fun and tasty party appetizer, a great family-friendly dinner, or even a delicious option for lunch or brunch.
• Mini Size, Big Flavor: These pull-apart Italian sub sliders are made with sweet Hawaiian rolls, adding a touch of sweetness that perfectly balances the savory deli meats.
• Fun for Everyone: The sliders are just the right size for little hands, making them a hit with kids, while adults love the complex flavors of the grinder salad.
• Irresistible Glaze: The combination of butter, grated parmesan, and garlic powder creates a beautiful golden crust and adds an extra layer of savory flavor.
• Scalable: You can easily double the recipe in a larger baking dish to feed a crowd or cut it in half for a smaller meal.

Ingredients

• 12 Hawaiian rolls
• 8 ounces thinly sliced ham
• 4 ounces sliced provolone cheese
• 3 ounces thinly sliced pepperoni
• 3 ounces thinly sliced salami
• 2 tablespoons butter
• 2 tablespoons grated parmesan
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 ounces shredded iceberg lettuce
• 1/2 cup diced tomato
• 1/2 cup sliced pepperoncini peppers
• 1/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (for the salad)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (for the salad)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F.
2. Cut the Hawaiian rolls horizontally to separate the tops from the bottoms. Place the bottom half of the rolls into a baking dish.
3. Layer the provolone cheese evenly across the bread. Follow this by adding layers of the ham, pepperoni, and salami on top of the cheese.
4. Place the top half of the rolls back onto the sandwiches. Use a knife to cut through the rolls to create individual sliders.
5. In a small bowl, combine the melted butter, grated parmesan, garlic powder, and salt. Brush or spread this glaze evenly over the tops of the rolls.
6. Bake for 15 to 20 minutes, or until the cheese has melted and the tops of the rolls are golden brown.
7. While the sliders are baking, prepare the grinder salad dressing by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder.
8. In a medium bowl, toss the shredded lettuce, diced tomatoes, and sliced pepperoncini peppers with the prepared dressing.
9. Once the sliders are out of the oven, remove the top bun layer, spread the grinder salad over the meat and cheese, and replace the tops. Serve immediately.

Expert Tips / Pro Tips

To get the best results, place the cheese at the bottom of the sliders under the meat. This acts as a barrier between the bread and the moisture of the meat, preventing the rolls from becoming soggy. It also makes it much easier to lift the top bread layer off to add the salad after baking.

Always prepare the grinder salad last. Tossing the lettuce with the dressing right before serving ensures the salad stays crisp and prevents the sandwiches from getting waterlogged. If you like a bit of extra tang, you can add a splash more red wine vinegar or a pinch of sugar to the dressing to balance the flavors to your preference.

Variations & Substitutions

• Italian Turkey Sliders: Swap the ham for thinly sliced roasted turkey breast or deli turkey for a lighter flavor profile.
• Spicy Grinder Sliders: Add a kick of heat by layering sliced jalapenos or extra spicy banana peppers inside the sliders before baking.
• Mediterranean Sliders: Use mini ciabatta or focaccia rolls instead of Hawaiian rolls. Drizzle the tops with olive oil and oregano instead of the butter glaze.
• Cheese Options: If you do not have provolone, Swiss, mozzarella, or even white cheddar make excellent melty substitutes.
• Greens: While iceberg lettuce is traditional for that specific crunch, shredded romaine or a cabbage coleslaw mix can provide a sturdier texture.

Serving Suggestions

These Italian Grinder Sliders pair beautifully with classic sandwich sides. For a hearty meal, serve them alongside baked potato wedges or a crispy wedge salad topped with blue cheese. If you want something lighter, a fresh Caprese salad with balsamic glaze or a medley of roasted Mediterranean vegetables works perfectly.

For parties, you cannot go wrong with a side of rotini pasta salad or a simple bowl of potato chips. If you are looking for a healthy addition, serve an assortment of raw veggies like carrots and bell peppers with a side of homemade ranch or creamy Italian dressing for dipping.

Storage, Freezing & Reheating

If you anticipate having leftovers, it is vital to only add the grinder salad to the sliders you plan to eat immediately. The salad topping does not store well and will make the bread soggy if refrigerated.

To Store: Place the meat and cheese sliders (without the salad) in an airtight container. They will stay fresh in the refrigerator for 3 to 4 days.

To Freeze: You can freeze the baked sliders (without salad) for up to one month. Wrap them tightly in foil or place them in a freezer-safe bag.

To Reheat: Reheat individual sliders in the microwave in 30-second increments until the cheese is melty, or place them in a 350-degree oven for 5 to 10 minutes to crisp the tops back up. Add a fresh batch of grinder salad after reheating.

Nutrition Information

Italian Grinder Sliders

These Italian Grinder Sliders are a flavor-packed mini version of the classic grinder sandwich layered with savory deli meats, melty cheese, and a zesty homemade grinder salad. Perfect for parties or a quick family dinner, they are ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 sliders

Course: Appetizer, Dinner, Lunch

Cuisine: American, Italian

Calories: 584

Ingredients Method Notes

Ingredients

  

Sliders

• 12 Hawaiian rolls
• 8 ounces ham thinly sliced
• 4 ounces provolone cheese sliced
• 3 ounces pepperoni thinly sliced
• 3 ounces salami thinly sliced

Glaze

• 2 tablespoons butter melted
• 2 tablespoons parmesan grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Grinder Salad

• 8 ounces iceberg lettuce shredded
• 1/2 cup tomato diced
• 1/2 cup pepperoncini peppers sliced
• 1/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Method

 

1. Preheat your oven to 350 degrees F.
2. Cut the Hawaiian rolls horizontally to separate the tops from the bottoms. Place the bottom half of the rolls into a baking dish.
   12 Hawaiian rolls
3. Layer the provolone cheese evenly across the bread. Follow this by adding layers of the ham, pepperoni, and salami on top of the cheese.
   8 ounces ham, 4 ounces provolone cheese, 3 ounces pepperoni, 3 ounces salami
4. Place the top half of the rolls back onto the sandwiches. Use a knife to cut through the rolls to create individual sliders.
5. In a small bowl, combine the melted butter, grated parmesan, garlic powder, and salt. Brush or spread this glaze evenly over the tops of the rolls.
   2 tablespoons butter, 2 tablespoons parmesan, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
6. Bake for 15 to 20 minutes, or until the cheese has melted and the tops of the rolls are golden brown.
7. While the sliders are baking, prepare the grinder salad dressing by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder.
   1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
8. In a medium bowl, toss the shredded lettuce, diced tomatoes, and sliced pepperoncini peppers with the prepared dressing.
   8 ounces iceberg lettuce, 1/2 cup tomato, 1/2 cup pepperoncini peppers
9. Once the sliders are out of the oven, remove the top bun layer, spread the grinder salad over the meat and cheese, and replace the tops. Serve immediately.

Notes

Place the cheese at the bottom of the sliders under the meat to prevent the rolls from becoming soggy. Add the grinder salad just before serving to ensure the lettuce stays crisp.

FAQ