Italian Grinder Sliders
User Reviews
5
Italian Grinder Sliders
Description
These sliders start by slicing Hawaiian rolls horizontally and layering the bottom halves with provolone cheese, ham, pepperoni, and salami. The tops are replaced and cut into individual sandwiches. A glaze made of softened butter mixed with grated Parmesan, garlic powder, and salt spreads over the rolls before baking until the cheese melts and the tops develop a golden crust.
While baking, a grinder salad is prepared by combining shredded lettuce, diced tomato, and sliced pepperoncini with a dressing of mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder. After baking, the tops are removed, the salad added inside, and the tops replaced. This combination delivers a balance of creamy, tangy, and savory flavors with a soft, slightly crisp bread exterior.
This recipe accommodates substitutions for various deli meats, cheeses, and condiments, allowing customization to taste. The sliders are suitable for feeding crowds in a casual setting, and leftovers store well in the refrigerator or freezer.
Storage includes airtight containers with refrigerated preservation for 3-4 days and freezer storage up to a month. Reheating is done in short microwave bursts. The recipe can be scaled up or down as needed depending on serving size.
Ingredients
For the sliders
- 12 hawaiian rolls
- 8 ounces ham thinly sliced
- 4 ounces provolone cheese sliced
- 3 ounces pepperoni thinly sliced
- 3 ounces salami thinly sliced
For the glaze
- 2 tablespoons butter
- 2 tablespoons Parmesan Cheese grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Grinder Salad topping
- 8 ounces lettuce shredded
- 1/2 cup diced tomato
- 1/2 cup Pepperoncini peppers sliced
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350˚F.
- Cut the hawaiian rolls horizontally. Lay the bottoms in a baking dish.
- Layer the provolone cheese on the bread. Then add the ham, pepperoni, and salami on top. Place the tops back on the rolls and cut through the sandwiches between each roll.
- Combine the butter, parmesan, garlic powder, and salt. Spread over the tops of the slider sandwiches. Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.
- While the sandwiches bake, make the grinder salad by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder to form a dressing.Toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing.
- Once the sandwiches are done, remove the tops, add the grinder salad and put the tops back on. Serve immediately.
Notes
- You can substitute the Hawaiian rolls with small dinner rolls or slider buns.
- Ham can be replaced with turkey, roast beef, or chicken.
- Provolone cheese can be swapped for Swiss, cheddar, or mozzarella.
- Pepperoni may be replaced with cooked bacon for milder flavor.
- Salami alternatives include pastrami, corned beef, or other cured deli meats.
- Butter glaze can be made with olive oil or non-dairy butter substitutes.
- Use grated Pecorino Romano or Italian cheese blends instead of Parmesan if desired.
- Fresh garlic can replace garlic powder for more intense flavor.
- Store leftovers in airtight containers: refrigerate for 3-4 days or freeze up to one month.
- Reheat in microwave in 30-second increments to maintain texture.
- Recipe scales easily to feed more or fewer people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 2sliders | |
| Calories | 584kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 96mg | 32% |
| Sodium | 1720mg | 72% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 3166IU | 63% |
| Vitamin C | 17mg | 19% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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