Italian Grinder Sliders Recipe
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
12 sliders
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Calories
143 kcal
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Course
Main Course
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Cuisine
Italian
Italian Grinder Sliders Recipe
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Italian Grinder Sliders make parties and game day get-togethers a whole lot tastier! With turkey, salami, and ham, along with plenty of cheese and zippy Italian grinder salad, these are easy and delicious.
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Ingredients
For the grinder salad
- ½ cup mayonnaise
- 1 Tablespoon red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ cup grated Parmesan cheese
- 3 cups shredded iceburg lettuce
- 1 large tomato, diced
- ½ small red onion, diced
- ¼ cup sliced pepperoncini peppers, drained
For the sliders
- 12 Hawaiian slider buns
- 4 ounce deli sliced turkey
- 4 ounce slices provolone cheese
- 4 ounce slices muenster cheese
- 4 ounce deli sliced ham
- 4 ounce deli sliced salami
For the topping
- 4 Tablespoons unsalted butter, melted
- ½ teaspoon Italian seasoning
- 1 ½ Tablespoons grated Parmesan cheese
Instructions
For the Grinder salad topping
- In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, garlic powder, salt, pepper, oregano, and parmesan cheese.
- Toss with lettuce, tomato, red onion, and pepperoncini peppers until fully combined. Cover and refrigerate while you make and bake the slider buns.
For the Sliders
- Preheat the oven to 350 degrees F. Spray a cookie sheet or 13x9 baking dish with non-stick cooking spray or light it with foil.
- Place the 12-pack of Hawaiian rolls on the pan (do not break them apart, keep them connected). Using a large serrated bread knife, slice the top of the buns off at the midpoint. Set the top buns aside.
- Layer the turkey on top of the bottom bun. Then layer the provolone cheese, muenster cheese, ham, and salami. Place the top bun on top of the salami.
- In a small bowl, whisk together the topping of melted butter and Italian seasoning. Using a silicone pastry brush, brush over the top of the buns. Sprinkle with grated parmesan cheese. Lightly cover sliders with foil.
- Bake sliders for 15-20 minutes, covered, until buns are lightly browned and cheese is melted.
Assemble sliders.
- Remove sliders from the oven and carefully remove the top of the slider buns (they will be hot so use a large spatula and oven mitts. Set the top bun aside.
- Spoon the grinder salad over the hot salami and place the slider bun top back in place. Slice sliders into individual squares and serve warm.
Notes
- The crushed red pepper flakes with the pepperoncini give these sliders a touch of heat. Adjust more/less for your own preference.
- Swap out some of the salami and use prosciutto if desired.
- If short on time, make the grinder salad while the buns are baking. I prefer to make it before baking to give the salad a little extra time to allow the flavors to mingle. But it will still taste great if used immediately.
- Store leftover sliders in airtight container in the refrigerator. Eat cold or warm up in airfryer, oven, or microwave.
Nutrition Information
Show Details
Serving
1slider
Calories
143kcal
(7%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
273mg
(11%)
Potassium
29mg
(1%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
234IU
(5%)
Vitamin C
0.02mg
(0%)
Calcium
102mg
(10%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12sliders
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1slider | |
| Calories | 143kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 273mg | 11% |
| Potassium | 29mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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