Italian Grinder Sliders
Hawaiian rolls layered with salami, pepperoni, turkey, and provolone, baked until melty, then topped with a cold tangy grinder slaw. The hot-cold contrast is what makes these grinder sliders rather than just hot deli sandwiches.
Ingredients
- 1 bag or 12 individual Hawaiian Rolls
- 1/4 lb Salami (about 16 large deli slices
- 1/4 lb Pepperoni about 16 large deli slices
- 1/4 lb Turkey slices
- 8 slices Provolone or Mozzarella Cheese
- 4 tablespoons melted butter
Slaw Topping
- 1 small head Iceberg Lettuce shredded
- 1 small Red Onions thinly sliced
- 1/4 cup Pepperoncini diced
- 1/2 cup Olive Oil Mayonnaise
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Olive Oil
- 2 teaspoons Yellow Mustard
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
- 1-2 large Tomatoes thinly sliced
Instructions
- Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
- Add salami, pepperoni, and turkey on top of the rolls.
- Add sliced provolone cheese.
- Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
- While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
- In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
- Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
- Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
- Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.
- Top sliders with fresh Italian herbs and parmesan cheese.
- Serve warm and enjoy.
Notes
Keep rolls in connected slab — don't separate before baking. Layer order: salami, pepperoni, turkey, cheese. Butter goes over the top of the assembled rolls. Cover with foil for full 20 minutes. Make slaw while sliders bake — it should be cold when sliders are hot. Tomatoes go on before slaw so they don't make the top roll soggy. Dress slaw lightly — coated but not swimming. Don't assemble with slaw until ready to serve. Make-ahead: assemble without slaw, refrigerate, bake adding 5 minutes.