Italian Grinder Sliders Recipe

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.

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Prep Time 10

Cook Time 20

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

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.
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.
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.
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.
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!