Italian Grinder Sliders Recipe

Italian Grinder Sliders Recipe | Savory, Cheesy & Easy

I just pulled these Italian Grinder Sliders Recipe from the oven, and wow — the smell filling my kitchen made me do a happy little dance. I love how the soft sweet rolls, salty cured meats, melty cheese, and tangy salad all come together in one bite. It’s one of those recipes that feels fancy but is incredibly simple to pull off.

Whether I’m serving them to friends or making them for a cozy family meal, they disappear fast. If you love easy, crowd-pleasing food, you’re going to adore these. You can also enjoy similar bite-sized snacks like Chicken Zucchini Poppers Recipe or the spicy Jalapeno Popper Stuffed Pretzel Rolls Recipe alongside these sliders for a fun appetizer spread.

Ingredients

Here’s what you’ll need for a batch (makes about 12 sliders):

• 12 Hawaiian rolls — their softness and subtle sweetness complement the meats perfectly.
• 8 ounces thinly sliced ham — choose a good-quality deli ham for best flavor.
• 4 ounces provolone cheese — melts evenly and adds a mild tangy layer.
• 3 ounces thinly sliced pepperoni — gives a bold, savory bite.
• 3 ounces thinly sliced salami — adds richness and a touch of spice.

For the glaze:

• 2 tablespoons butter, melted — helps brown the tops and adds buttery flavor.
• 2 tablespoons grated Parmesan — adds nutty, salty depth.
• ½ teaspoon garlic powder — boosts aroma and flavor.
• ¼ teaspoon salt — enhances everything.

For the grinder salad topping:

• 8 ounces shredded iceberg lettuce — stays crisp and fresh.
• ½ cup diced tomato — adds juiciness.
• ½ cup sliced pepperoncini — tangy and bright.
• ¼ cup mayonnaise — creates the creamy dressing base.
• 1 tablespoon red wine vinegar — adds zing and acidity.
• 1 teaspoon Italian seasoning — provides herbal flavor.
• ½ teaspoon salt — adjust to taste.
• ½ teaspoon pepper — adds mild heat.
• ½ teaspoon garlic powder — deepens the savory notes.

Note: several servings

Variations

Want to switch things up? Here are some easy variations:

• Swap ham with turkey or roast beef for a different flavor profile.
• Replace provolone with mozzarella, Swiss, or cheddar.
• Use dairy-free butter and cheese alternatives for a dairy-free version.
• Add jalapeños or crushed red pepper flakes for extra heat.
• Try using small ciabatta or focaccia rolls instead of Hawaiian rolls for an Italian bakery twist.

Cooking Time

• Prep Time: ~10 minutes
• Cooking Time: 15–20 minutes
• Total Time: ~25–30 minutes

Equipment You Need

• Baking dish — to hold and bake the sliders.
• Small bowl + whisk — for mixing the glaze.
• Mixing bowl — for tossing the grinder salad.
• Knife and cutting board — to slice rolls and prep vegetables.

How to Make Italian Grinder Sliders Recipe Name?

Preheat and Prepare Rolls

Preheat your oven to 350°F. Slice the Hawaiian rolls horizontally to separate the tops and bottoms, then place the bottom layer inside your baking dish.

Layer Cheese and Meats

Lay provolone slices evenly over the bottom rolls. Add the ham, salami, and pepperoni in layers so each slider gets a good balance of meat and cheese.

Add the Top, Glaze, and Bake

Place the tops of the rolls back on. Mix the melted butter, Parmesan, garlic powder, and salt, then brush this mixture over the top. Bake for 15–20 minutes, or until the tops are golden and the cheese has fully melted.

Prep the Grinder Salad

While the sliders bake, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder. Add the shredded lettuce, tomato, and pepperoncini, and toss until well coated.

Finish and Serve

Once the sliders are hot and golden, remove them from the oven. Lift the tops, spread the grinder salad evenly over the meat, and replace the tops. Slice and serve warm.

Additional Tips for Making this Recipe Better

Here are some tips I’ve learned from making these multiple times:

• I prefer freshly grated Parmesan — it melts better and has a stronger flavor.
• I wait to mix the grinder salad until right before serving so it stays crisp.
• I sometimes dry the tomatoes slightly with a paper towel to prevent sogginess.
• If I want a stronger flavor, I add an extra splash of red wine vinegar to the dressing.
• Doubling the recipe for parties has always been a lifesaver because these disappear fast!

How to Serve Italian Grinder Sliders Recipe Name?

These sliders look amazing when served on a large platter with extra pepperoncini on the side. You can sprinkle chopped parsley or fresh basil over the top for color. Pair them with chips, a simple green salad, roasted veggies, or pasta salad to create a complete meal. They’re also perfect for game day, potlucks, or casual get-togethers.

Nutritional Information

Here’s an approximate nutritional estimate per 2-slider serving:

• Calories: ~584
• Protein: ~26 g
• Carbohydrates: ~34 g
• Fat: ~38 g

Make Ahead and Storage

Storage

Keep leftover sliders (without the salad added) in an airtight container in the refrigerator for 3–4 days.

Freezing

You can freeze the assembled, baked sliders without the salad for up to one month. Add fresh salad after reheating.

Reheating

Reheat in the oven wrapped in foil or warm gently in the microwave. Add the grinder salad once they’re heated to keep everything crisp and fresh.

Why You’ll Love This Recipe?

Here’s why these sliders are always a hit:

• They’re incredibly quick to make — perfect for busy days or last-minute guests.
• They’re flexible — you can customize the meats, cheeses, or toppings easily.
• They’re comforting — warm, cheesy, buttery and full of flavor in every bite.
• They feed a crowd — ideal for parties, holidays, or game nights.
• They combine fresh and rich elements — the warm sliders and cool salad balance beautifully.

Ben Carraoli

Italian Grinder Sliders Recipe

I just pulled these Italian Grinder Sliders from the oven, and wow — the smell filling my kitchen made me do a happy little dance. I love how the soft sweet rolls, salty cured meats, melty cheese, and tangy salad all come together in one bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 12 Hawaiian rolls — their softness and subtle sweetness complement the meats perfectly.
• 8 ounces thinly sliced ham — choose a good-quality deli ham for best flavor.
• 4 ounces provolone cheese — melts evenly and adds a mild tangy layer.
• 3 ounces thinly sliced pepperoni — gives a bold savory bite.
• 3 ounces thinly sliced salami — adds richness and a touch of spice.
• 2 tablespoons butter melted — helps brown the tops and adds buttery flavor.
• 2 tablespoons grated Parmesan — adds nutty salty depth.
• ½ teaspoon garlic powder — boosts aroma and flavor.
• ¼ teaspoon salt — enhances everything.
• For the grinder salad topping:
• 8 ounces shredded iceberg lettuce — stays crisp and fresh.
• ½ cup diced tomato — adds juiciness.
• ½ cup sliced pepperoncini — tangy and bright.
• ¼ cup mayonnaise — creates the creamy dressing base.
• 1 tablespoon red wine vinegar — adds zing and acidity.
• 1 teaspoon Italian seasoning — provides herbal flavor.
• ½ teaspoon salt — adjust to taste.
• ½ teaspoon pepper — adds mild heat.
• ½ teaspoon garlic powder — deepens the savory notes.

Method

 

1. Preheat your oven to 350°F. Slice the Hawaiian rolls horizontally to separate the tops and bottoms, then place the bottom layer inside your baking dish.
2. Lay provolone slices evenly over the bottom rolls. Add the ham, salami, and pepperoni in layers so each slider gets a good balance of meat and cheese.
3. Place the tops of the rolls back on. Mix the melted butter, Parmesan, garlic powder, and salt, then brush this mixture over the top. Bake for 15–20 minutes, or until the tops are golden and the cheese has fully melted.
4. While the sliders bake, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder. Add the shredded lettuce, tomato, and pepperoncini, and toss until well coated.
5. Once the sliders are hot and golden, remove them from the oven. Lift the tops, spread the grinder salad evenly over the meat, and replace the tops. Slice and serve warm.

Notes

• I prefer freshly grated Parmesan — it melts better and has a stronger flavor.
• I wait to mix the grinder salad until right before serving so it stays crisp.
• I sometimes dry the tomatoes slightly with a paper towel to prevent sogginess.
• If I want a stronger flavor, I add an extra splash of red wine vinegar to the dressing.
• Doubling the recipe for parties has always been a lifesaver because these disappear fast!