Hot Italian Sliders
Looking for a tasty sandwich? Try hot Italian sliders, made with deli meats, cheeses, and slider rolls. They're just perfect for tailgating or backyard picnic parties.
Servings: 12
Equipment
- Baking Dish 8-Inch Square
Ingredients
- 1 Package Hawaiian rolls or 12 slider rolls
- ⅓ Pound Genoa salami
- ⅓ Pound capicola
- ⅓ Pound pepperoni
- 8 Slices provolone cheese
- 8 Slices mozzarella cheese
- ⅓ Cup banana peppers sliced, from a jar
- ⅓ Cup giardiniera chopped, mild
For the Mayo Dressing:
- 2 Teaspoons garlic minced
- ½ Cup mayonnaise
- ½ Tablespoon banana pepper juice from a jar
- 1 Teaspoon Italian seasoning
For the Butter Topping:
- ½ Teaspoon red pepper flakes
- 6 Tablespoons butter melted
- 1 Teaspoon dried oregano
- 1 Clove garlic minced
- 3 Tablespoons parmesan cheese freshly grated
- 1 Teaspoon black pepper freshly cracked
- 2 Tablespoons parsley freshly chopped
Instructions
- 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, 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.
Notes
Personalize them: You have plenty of options when it comes to meats and cheeses and can mix and match anything you prefer.
Banana peppers: 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.
Toast the rolls first: Lightly toasting the rolls before adding the sandwich fixings helps prevent it from becoming soggy and is a vital step.
Layering order: There is no right or wrong order to layer the meat and cheese but 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.
Serve hot: These are best served hot from the oven, so don't let them sit around and get cold.
Banana peppers: 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.
Toast the rolls first: Lightly toasting the rolls before adding the sandwich fixings helps prevent it from becoming soggy and is a vital step.
Layering order: There is no right or wrong order to layer the meat and cheese but 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.
Serve hot: These are best served hot from the oven, so don't let them sit around and get cold.
Nutrition
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
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