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Italian Grinder Sliders

These Italian Grinder sliders combine melty provolone, ham, pepperoni, and a tangy grinder salad on Hawaiian rolls for an easy crowd-pleasing slider.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 sliders
Course: Appetizer, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sliders
  • 12 pieces Hawaiian rolls For the base of the sliders
  • 8 ounces ham, thinly sliced
  • 4 ounces provolone cheese, sliced For melting
  • 3 ounces thinly sliced pepperoni
  • 3 ounces thinly sliced salami
  • 2 tablespoons butter, melted For the glaze
  • 2 tablespoons grated parmesan cheese For the glaze
  • 1/2 teaspoon garlic powder Used in the glaze
  • 1/4 teaspoon salt For seasoning
For the Grinder Salad
  • 8 ounces shredded lettuce
  • 1/2 cup diced tomato Pat dry to reduce moisture
  • 1/2 cup sliced pepperoncini peppers Can substitute with banana peppers
  • 1/4 cup mayonnaise For the dressing
  • 1 tablespoon red wine vinegar For acidity in the dressing
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt For seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Slice the Hawaiian rolls horizontally, keeping the top and bottom together, and place the bottom halves in a baking dish.
  3. Layer the provolone cheese on the bottom rolls, then add ham, pepperoni, and salami on top.
  4. Place the top halves of the rolls over the meat and cheese, then cut the sandwiches through the middle of each roll.
Glazing and Baking
  1. In a small bowl, mix melted butter, parmesan cheese, garlic powder, and salt. Spread the glaze over the top of the rolls.
  2. Bake the sliders for 15-20 minutes, until the cheese is melted and the tops are golden brown.
Making the Salad
  1. While baking, prepare the grinder salad: whisk together mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder in a small bowl.
  2. Toss with shredded lettuce, diced tomatoes, and sliced pepperoncini peppers.
Serving
  1. Once the sliders are done, remove the tops, add the grinder salad, and replace the tops of the rolls.
  2. Serve immediately.

Notes

Store leftovers without the grinder salad in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven for 8–10 minutes until warmed through, then add fresh salad before serving.