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Hot Italian Sub Sliders Recipe
Ash Tyrrell

Hot Italian Sub Sliders Recipe

I recently made these Hot Italian Sub Sliders, and I have to say—they were a hit! The combination of melty cheese, savory deli meats, and a little spicy kick had me going back for seconds. I love how easy they come together, perfect for game day, parties, or just a fun weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Hawaiian rolls – 12 rolls split but kept together. I prefer Kings Hawaiian for their soft texture that doesn’t get soggy.
  • Deli ham – 6 ounces thinly sliced. Choose a quality brand for that smoky flavor.
  • Salami – 6 ounces thinly sliced. I like Columbus Italian Dry Salame, but any Italian-style cured meat works.
  • Pepperoni – 6 ounces sliced. Adds that classic tangy, slightly spicy flavor.
  • Provolone cheese – 6 slices freshly sliced for melting evenly. You can also use mozzarella or mild cheddar.
  • Hot cherry peppers – 2–3 sliced. Adds a gentle heat; can substitute with roasted red peppers.
  • Peperoncini – 4–5 sliced. Pick your preferred spice level; they add a briny, tangy flavor.
  • Butter – 4 tablespoons melted. I use salted butter for a richer taste.
  • Italian seasoning – 1 teaspoon. Gives that herby aromatic touch.
  • Fresh garlic – 1 clove minced. Fresh is key for bold flavor.
  • Marinara sauce – optional for dipping. I like Rao’s for its authentic taste.

Method
 

  1. Start by slicing the Hawaiian rolls horizontally, keeping them together as a tray. Layer your ham, salami, and pepperoni evenly across the bottom halves of the rolls.
  2. Place provolone slices over the meat, then layer on hot cherry peppers and peperoncini. This creates a perfect balance of heat and flavor in every bite
  3. In a small bowl, melt the butter and stir in minced garlic and Italian seasoning. Brush this over the top of the rolls to add flavor and help them brown beautifully.
  4. Cover with foil and bake at 350°F for 15 minutes. Remove foil and bake another 5–7 minutes until the tops are golden and cheesy. Serve hot with marinara on the side.

Notes

  • I always use freshly sliced provolone; it melts better and tastes richer.
  • Don’t skip brushing with butter—it gives the rolls a golden, flavorful crust.
  • I sometimes add a pinch of red pepper flakes to the butter for an extra kick.
  • If making ahead, assemble but don’t bake; brush butter right before cooking.