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Italian Grinder Sliders Recipe
Ash Tyrrell

Italian Grinder Sliders Recipe

I’ve made a lot of sliders over the years, but these Italian grinder sliders instantly earned a top spot in my kitchen. The first time I pulled them out of the oven, the smell alone told me this recipe was something special.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Hawaiian rolls 12-count package – Soft with a slightly sweet flavor that balances the salty meats perfectly; fresh rolls hold together better after baking.
  • Mayonnaise ½ cup – Forms the creamy base of the grinder spread; full-fat mayo works best for richness and flavor.
  • Shredded iceberg lettuce 1½ cups – Stays crisp and fresh, giving the sliders a classic crunch; avoid pre-shredded for cleaner taste.
  • Banana pepper rings ¼ cup, drained and chopped – Adds tang and mild heat; draining well keeps sliders from getting soggy.
  • Red onion 2 tablespoons, finely diced – Adds sharpness and color; finely dicing blends it smoothly into the spread.
  • Italian seasoning 1 teaspoon – Brings together the familiar herb flavors you expect in an Italian grinder.
  • Provolone cheese 8 slices – Melts beautifully with a mild, creamy flavor that doesn’t overpower the meats.
  • Ham 6 slices – Adds a slightly sweet, smoky layer that balances the other cured meats.
  • Salami 6 slices – Brings bold, garlicky flavor; thin slices work best for even layering.
  • Pepperoni 24 slices – Adds spice and richness; smaller slices ensure every slider gets some.
  • Unsalted butter ¼ cup, melted – Brushing on top helps rolls brown evenly and adds flavor.
  • Garlic powder ½ teaspoon – Enhances the butter topping without burning like fresh garlic might.
  • Parmesan cheese 2 tablespoons, grated – Freshly grated parmesan gives a nutty, salty finish on top.

Method
 

  1. I start by mixing mayonnaise, shredded lettuce, banana peppers, red onion, and Italian seasoning in a bowl. I make sure everything is evenly combined so each bite tastes balanced. This spread is what gives the sliders their signature grinder flavor.
  2. Next, I carefully slice the Hawaiian rolls in half horizontally, keeping them connected. I place the bottom half into a greased baking dish, which helps keep everything neat and easy to assemble.
  3. I layer provolone cheese first, followed by ham, salami, and pepperoni. This order helps the cheese melt into the bread while warming the meats evenly. I finish with another layer of provolone for extra meltiness.
  4. I place the top half of the rolls back on, gently pressing them down. This helps the layers stick together and makes slicing easier after baking.
  5. I mix melted butter with garlic powder and brush it generously over the tops. Then I sprinkle grated parmesan evenly, which creates a flavorful, golden crust as it bakes.
  6. I bake the sliders at 350°F until the cheese is melted and the tops are lightly golden. The rolls should be warm all the way through but not overly crispy.
  7. Once baked, I lift off the top rolls, spread the grinder mixture evenly over the meat and cheese, then place the tops back on. I slice and serve while warm for the best texture and flavor.

Notes

  • I always shred the lettuce fresh because it stays crisper and tastes cleaner.
  • I let the sliders rest for a few minutes before cutting so they hold together better.
  • I sometimes toast the bottom rolls lightly before assembling if I know they’ll sit for a bit.
  • I’ve found that using freshly grated parmesan gives a much better topping than pre-grated.