Italian Grinder Sliders Recipe

These Italian grinder sliders take everything great about a deli grinder — salty salami, melty provolone, tangy banana peppers — and shrink it down into a party-sized, pull-apart tray that disappears fast at game days, potlucks, and holiday spreads. If you’ve already made our grinder sandwich recipe or our Italian grinder salad, this is the version built specifically for feeding a crowd.

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Italian Grinder Sliders Recipe

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• Author: Janet
• Total Time: 35 minutos
• Yield: 12 servings 1x

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Description

Party-sized Italian grinder sliders loaded with salami, pepperoni, and provolone, brushed with garlic herb butter and baked until melty. Perfect for game day or a crowd.

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Ingredients

Scale 1x2x3x

For the sliders:

12 Hawaiian or slider-style rolls, kept connected in their tray

6 oz Genoa salami, thinly sliced

6 oz pepperoni, thinly sliced

6 oz provolone cheese, sliced

1/2 cup banana peppers, sliced and drained

1/2 cup roasted red peppers, sliced (optional)

1/4 cup red onion, thinly sliced

For the garlic butter topping:

4 tablespoons unsalted butter, melted

1 tablespoon olive oil

2 cloves garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon dried oregano

1/2 teaspoon dried parsley

Pinch of salt

1 tablespoon grated Parmesan (optional, for topping)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Slice the rolls. Without pulling the rolls apart, slice the entire connected tray in half horizontally so you have one large top piece and one large bottom piece.

3. Layer the bottom. Place the bottom half of the rolls in the prepared baking dish. Layer on the salami, pepperoni, provolone, banana peppers, roasted red peppers, and red onion.

4. Top it off. Place the top half of the rolls back over the filling.

5. Make the garlic butter. Whisk together the melted butter, olive oil, minced garlic, oregano, parsley, and salt. Brush generously over the top of the rolls, letting it soak into the seams.

6. Bake. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-7 minutes, until the tops are golden and the cheese is fully melted.

7. Finish and serve. Sprinkle with Parmesan if using, slice along the roll seams, and serve warm.

Notes

Don’t skip the foil step — it helps the cheese melt through without over-browning the tops too early. Pat the banana peppers dry before layering to avoid sogginess. Let sliders rest 5 minutes after baking before slicing. Can be assembled a day ahead (add garlic butter right before baking). Leftovers keep 3 days refrigerated; freezes well up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 20 minutos
• Category: Appetizer
• Method: Baking
• Cuisine: italian / American

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 3g
• Sodium: 620
• Fat: 15
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 19 g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 35mg

Keywords: grinder sliders recipe, italian grinder sliders, hawaiian roll sliders

Why You’ll Love These Sliders

• One tray, no assembly line — build all the sliders at once instead of making sandwiches one by one
• Make-ahead friendly — assemble the night before and bake right before serving
• Naturally portioned — easy to grab, easy to serve, no cutting a giant sub into uneven pieces

Ingredients

For the sliders:

• 12 Hawaiian or slider-style rolls, kept connected in their tray
• 6 oz Genoa salami, thinly sliced
• 6 oz pepperoni, thinly sliced
• 6 oz provolone cheese, sliced
• 1/2 cup banana peppers, sliced and drained
• 1/2 cup roasted red peppers, sliced (optional)
• 1/4 cup red onion, thinly sliced

For the garlic butter topping:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• Pinch of salt
• 1 tablespoon grated Parmesan (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Slice the rolls. Without pulling the rolls apart, slice the entire connected tray in half horizontally so you have one large top piece and one large bottom piece.
3. Layer the bottom. Place the bottom half of the rolls in the prepared baking dish. Layer on the salami, pepperoni, provolone, banana peppers, roasted red peppers, and red onion.
4. Top it off. Place the top half of the rolls back over the filling.
5. Make the garlic butter. Whisk together the melted butter, olive oil, minced garlic, oregano, parsley, and salt. Brush generously over the top of the rolls, letting it soak into the seams.
6. Bake. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5-7 minutes, until the tops are golden and the cheese is fully melted.
7. Finish and serve. Sprinkle with Parmesan if using, slice along the roll seams, and serve warm.

Tips for the Best Grinder Sliders

• Don’t skip the foil step — it helps the cheese melt through without over-browning the tops too early.
• Pat the banana peppers dry before layering them in, so the sliders don’t turn soggy.
• Let them rest 5 minutes after baking before slicing, so the cheese sets slightly and the sliders hold together better.
• Double the garlic butter if you like a more saturated, garlic-bread-style top layer.

Make-Ahead and Storage

To make ahead: Assemble the sliders through step 4, cover tightly, and refrigerate overnight. Add the garlic butter topping right before baking. Add a few extra minutes to the covered bake time if starting from cold.

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat covered in a 300°F oven until warmed through, or in short bursts in the microwave.

Variations to Try

• Spicy Version: Add a thin layer of hot honey or a few dashes of hot sauce to the garlic butter.
• Extra Veggie: Add thinly sliced tomato or a layer of shredded lettuce after baking, right before serving, for a fresher bite.
• Dip It: Serve alongside warmed marinara or Italian dressing for dipping, similar to a French dip.

FAQ

Want the classic single-sandwich version instead? Check out our grinder sandwich recipe, or go the fork-and-bowl route with our Italian grinder salad.