Italian Grinder Sliders

Ingredients

For the Sliders

• 1 package (12 count) Hawaiian-style slider rolls
• 8 ounces sliced deli ham
• 6 ounces sliced Genoa salami
• 8 ounces sliced provolone

For the Grinder Salad

• 2 cups finely shredded iceberg lettuce
• 1/2 cup diced tomato, seeded
• 1/3 cup chopped pepperoncini
• 1/4 cup finely diced red onion
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano

For the Topping

• 3 tablespoons melted butter
• 1 garlic clove, grated
• 1 tablespoon grated Parmesan
• 1/2 teaspoon Italian seasoning

Substitutions

• Potato slider rolls can replace sweet rolls.

Instructions

Step 2: Layer the Sliders

Slice the roll slab horizontally. Layer ham, salami, and provolone evenly on the bottom slab and replace the top.

Step 3: Season the Tops

Mix melted butter, garlic, Parmesan, and Italian seasoning and brush over the rolls.

Step 5: Brown the Rolls

Uncover and bake 5 to 6 minutes until tops are golden and the center reaches 165°F when reheating deli meats.

Step 7: Finish and Cut

Lift the top slab, spread salad over the melted cheese, replace the tops, and cut into 12 sliders.

Add the Grinder Salad at the Last Minute

Bake the meat-and-cheese sliders before mixing the lettuce salad. The hot filling needs time to melt the provolone, but the lettuce, tomato, and pepperoncini should stay cold and crisp. Add that mixture only after the rolls leave the oven so the bottoms do not soak up dressing.

How to Store Leftovers

Refrigerate baked meat-and-cheese sliders within 2 hours for up to 3 days. Store grinder salad separately and add fresh.

Freeze baked sliders without salad for up to 2 months.

How to Reheat

Reheat covered at 325°F until the centers reach 165°F, uncover briefly to crisp, then add freshly mixed cold salad.

What to Serve With It

• potato chips
• Italian pasta salad

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.