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Hot Italian Grinder Sliders

Viral TikTok-inspired sliders featuring layers of Italian meats, melted provolone, and a zesty creamy grinder salad on garlic butter Hawaiian rolls.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Sliders
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Slider Base
  • 12 count Hawaiian sweet rolls 1 package
  • 6 slices Provolone cheese
  • 6 oz Genoa salami thinly sliced
  • 6 oz pepperoni large sandwich slices
  • 6 oz deli ham or turkey thinly sliced
  • 0.5 cup parmesan cheese grated
Grinder Salad Slaw
  • 3 cups iceberg lettuce finely shredded
  • 0.5 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 0.25 cup banana peppers or pepperoncini, chopped
  • 0.25 cup red onion thinly sliced
  • 1 clove garlic minced
  • 1 tsp Italian seasoning dried oregano/basil
  • 0.5 tsp red pepper flakes optional
Garlic Butter Glaze
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tbsp dried parsley

Equipment

  • 9x13 Baking Dish
  • Serrated Bread Knife
  • Mixing bowls
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 baking dish.
  2. Slice the entire slab of rolls in half horizontally. Place the bottom slab in the baking dish.
  3. Layer half the provolone cheese, followed by ham, salami, pepperoni, and the remaining cheese.
  4. Bake the bottom half (open-faced) for 10-12 minutes until cheese is bubbly and meat is hot.
  5. While baking, whisk mayo, vinegar, garlic, and spices in a bowl. Toss with lettuce, onion, and peppers to make the slaw.
  6. Remove sliders from oven. Top the melted cheese/meat immediately with the cold grinder slaw.
  7. Place the top bun slab on the sliders. Mix melted butter with garlic powder and parsley.
  8. Brush the tops generously with the butter mixture and sprinkle with parmesan cheese.
  9. Return to oven for 3-5 minutes just to toast the tops (don't overcook the lettuce). Serve hot.

Notes

Drain the banana peppers well to avoid soggy bread. Serve immediately for best texture.