Baked Italian Sliders
Cheesy, savory, and topped with a creamy, crunchy grinder salad, these baked Italian sliders pack all the flavors of a classic Italian grinder into an easy-to-eat slider form. They’re made with layers of turkey or ham, pepperoni, and melty provolone cheese on soft Hawaiian rolls and topped with a buttery Parmesan topping and fresh grinder salad.
Servings: 12 sliders
Ingredients
For The Sliders
- 1 (12 -count) package hawaiian rolls
- 6 slices provolone cheese
- 8 oz deli turkey/ham
- 6 deli-sized pepperoni slices or 20-24 small pepperoni
For The Garlic Butter
- 2 tbsp unsalted butter, melted
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- 1 tbsp freshly grated Parmesan
For The Grinder Salad
- 2½ to 3 cups finely shredded iceberg lettuce
- ¼ cup thinly sliced red onion
- ⅓ cup mayonnaise
- 2 tsp white vinegar
- ½ tsp Italian seasoning
- 1 tbsp freshly grated Parmesan
- ¼ tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Keep the Hawaiian rolls connected and slice the entire slab horizontally through the center. Place the bottom half into a greased or parchment-lined 9x13-inch baking dish.
- Place the provolone cheese evenly over the bottom layer of rolls.
- Layer the sliced turkey/ham evenly over the provolone cheese. Then layer the pepperoni on top, slightly overlapping the slices as needed. Place the top half of the Hawaiian rolls over the pepperoni without pressing down firmly.
- In a small bowl, combine the melted butter, Italian seasoning, garlic powder, and Parmesan cheese. Brush the mixture generously over the tops of the rolls.
- Loosely cover the sliders with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and the tops of the rolls are lightly golden and toasted.
- While the sliders bake, make the grinder salad. In a large bowl, whisk together the mayonnaise, white vinegar, Italian seasoning, garlic powder, salt, black pepper, and Parmesan cheese.
- Add the shredded lettuce and thinly sliced red onion to the dressing and toss until everything is evenly coated.
- Remove the sliders from the oven and carefully lift off the top half of the rolls. Spread the grinder salad evenly over the sliders.
- Place the top half of the rolls back over the grinder salad. Brush with extra garlic butter if desired. Slice into 12 individual sliders and serve.
Notes
- Layer the provolone directly over the bottom rolls rather than on top of the meat. This prevents the melted cheese from sticking to the top buns, making it much easier to lift them off and add the grinder salad after baking.
- Only add the grinder salad after baking and right before serving. This helps keep the lettuce cool and crunchy and gives you that classic contrast of a warm Italian grinder with a fresh, creamy salad.
- Bake the sliders covered first so the cheese has time to melt without the rolls getting too dark. Uncover them for the last 5–7 minutes to give the tops a golden, lightly toasted finish.
- If your oven tends to brown the bottoms of rolls quickly, bake the sliders on the middle or upper-middle rack. You can also place an empty baking sheet on the rack underneath the baking dish to help shield the bottoms from direct heat.
Nutrition
Calories: 118kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 358mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 0.4mg
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