Go Back
+ servings
5 from 47 votes

Hot Italian Sliders

By: Bella Bucchiotti
Looking for a tasty sandwich? Try hot Italian sliders, made with deli meats, cheeses, and slider rolls. Perfect for tailgating or picnics!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12


  • 1 Package Hawaiian rolls, or 12 slider rolls
  • Pound Genoa salami
  • Pound capicola
  • Pound pepperoni
  • 8 Slices provolone cheese
  • 8 Slices mozzarella cheese
  • Cup banana peppers, sliced, from jar
  • Cup giardiniera, chopped, mild

Zesty Mayo

  • 2 Teaspoon garlic, puré
  • ½ Cup Mayonnaise
  • ½ Tablespoon banana pepper juice, from jar
  • 1 Teaspoon Italian seasoning

Butter topping

  • ½ Teaspoon red pepper flakes
  • 6 Tablespoon butter, melted
  • 1 Teaspoon oregano, dried
  • 1 Clove garlic, minced
  • 3 Tablespoon parmesan cheese, grated
  • 1 Teaspoon pepper, fresh, cracked
  • 2 Tablespoon parsley, fresh, chopped


  • Preheat the oven to 350 degrees F. Lightly spray a 8x8 casserole dish with nonstick cooking spray.
  • Use a bread knife to slice rolls in half.
  • Place into the oven for 5 minutes to lightly toast.
  • While bread is toasting, prepare zesty mayo.
  • Combine Mayo, banana pepper juice, garlic purée, and Italian seasoning in a small bowl and whisk well.
  • Remove rolls from the oven. Lay rolls cut side up on a solid surface or cutting board.
  • Alternate layering meat and mozzarella to cover the entire surface of the bottom half of the rolls.
  • Next, top with peppers and giardiniera. Cover with sliced provolone cheese.
  • Evenly spread zesty Mayo over the cut side of the top buns. Place into the casserole or baking dish.
  • Next, prepare garlic butter topping. In a small bowl, combine melted butter, minced garlic, red pepper flakes, oregano, pepper, parsley, and parmesan. Stir, then pour over the top of the buns. Cover with foil.
  • Place into the oven on the center rack and bake for 15 minutes.
  • Remove foil and bake for 5 more minutes.
  • Serve with marinara sauce.


Use pre-sliced banana peppers that come in a jar. The juice has a zesty vinegar taste that compliments the Mayo and gives the sliders a kick of heat
You can omit the red pepper flakes from the butter topping for less heat if desired.
Lightly roasting the rolls before adding the sandwich fixings helps prevent it from becoming soggy and is a vital step.
There is no right or wrong order to layer the meat and cheese- however adding a final layer of cheese over the giardiniera and peppers will prevent them from falling off the buns and once the cheese melts it acts as a glue to hold the sliders perfectly in place.
Use Hawaiian rolls, or brioche rolls. If your grocery store has brioche slider rolls I prefer those but this is up to your personal preference.


Calories: 439kcal | Carbohydrates: 7g | Protein: 22g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1585mg | Potassium: 240mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 1mg
Like this recipe? Rate and comment below!