Easy Italian Sliders

These Italian Sliders are so delicious and easy to make! They're loaded with salami, pepperoni, turkey, and melty cheese, then coated with an Italian butter sauce before baking. Finally they're stuffed with a creamy, tangy chopped salad for the perfect finishing touch. This is one of my favorite easy weeknight dinner recipes, and it's also the perfect appetizer for game day!

Course Appetizer, Main Dish

Cuisine Italian Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 269

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the sliders

12 Hawaiian rolls
12 slices salami about 3 ounces
6 slices provolone cheese
6 slices turkey deli meat about 3 ounces
9 slices deli pepperoni about 3 ounces
4 Tablespoons unsalted butter melted
1 Tablespoon grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

For the salad mix

3 cups shredded lettuce
1/4 cup sliced banana peppers drained
1/4 cup thinly sliced red onions
1/4 cup mayonnaise
1 Tablespoon Italian dressing

Instructions

Preheat the oven to 350°F. Without separating them, cut the entire slab of rolls in half lengthwise using a serrated knife. Place the bottom layer onto a greased sheet pan.
Layer the salami, provolone cheese, turkey, and pepperoni on the bottom half of the rolls. Place the top back on the rolls.
In a small bowl, stir together the melted butter, Parmesan cheese, Italian seasoning, garlic powder, onion powder, and salt. Brush the butter mixture over the top of the sliders.
Cover the sliders with aluminum foil and bake for 15-20 minutes. Remove the foil and bake for 3-5 more minutes, uncovered, until the tops of the rolls are golden brown and the cheese is melted.
While the sliders are baking, stir together the iceberg lettuce, banana peppers, red onions, mayonnaise, and Italian dressing in a large mixing bowl.
Slice the sliders into individual sandwiches. Remove the top buns and spoon the lettuce mixture onto the sliders (I recommend only adding the salad mixture to the ones you are going to eat right away.) Place the top of the buns back on and enjoy!

Notes

Switch up the meats. This Italian Sliders recipe also works perfectly with ham or other Italian meats like cappacuolo or prosciuttini. Feel free to swap with whatever you like best.
Let the sliders rest before and after baking. I like to give my Italian sandwich sliders some time to rest and soak up the butter sauce before baking. If you can allow about 15 minutes or more of resting time, it really helps the flavor to set! I also like to let them rest for a few minutes when they come out of the oven before slicing.
Making in advance: you can prepare the sliders in advance and store in the fridge until you're ready to bake, up to 1 day in advance. I recommend waiting to make the salad mixture until right before you serve it, otherwise it can get overly soggy.
Store any leftover sliders in an airtight container or in a dish covered with plastic wrap in the fridge for up to three days. I recommend storing the salad mixture separately from the slider sandwiches. Moisture in the salad will release as it sits, so it will be soggier the next day. Just something to keep in mind.

Nutrition