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Italian Grinder Sliders Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Servings:
12
sliders
Calories:
143 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the grinder salad
- ½ cup mayonnaise
- 1 Tablespoon red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt coarse
- ½ teaspoon black pepper
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- ¼ cup Parmesan Cheese grated
- 3 cups iceberg lettuce shredded
- 1 tomato large, diced
- ½ onion small red, diced
- ¼ cup pepperoncini pepper drained, sliced
For the sliders
- 12 slider buns Hawaiian style
- 4 ounce turkey deli sliced
- 4 ounce provolone cheese slices
- 4 ounce Muenster cheese sliced
- 4 ounce ham deli sliced
- 4 ounce salami deli sliced
For the topping
- 4 Tablespoons unsalted butter melted
- ½ teaspoon Italian seasoning
- 1 ½ Tablespoons Parmesan Cheese grated
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 sliders
Amount Per Serving
Calories 143
% 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.