Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese.
Italian Sliders Are…
- Versatile: Great for pretty much any occasion.
- Simple: Straightforward and easy to make.
- Customizable: Easy to tweak to your liking.
- Flavorful: Packed with delicious flavors and textures!
- Crowd pleasers: Guaranteed to be a hit wherever they’re served!
Italian Slider Ingredients
- Hawaiian rolls: Grab the softest package possible.
- Provolone: Great flavor and melts well. You can use half mozzarella/half provolone if you prefer.
- Deli ham: Go for quality, thin slices from the deli.
- Salami: Genoa for classic Italian vibes.
- Pepperoni: Deli-sliced beats pre-packaged for flavor and texture. Try the spicy variety if you’re into heat.
- Roasted red peppers: Adds a sweet and smoky touch.
Butter Topping
- Butter: Use unsalted to perfectly control the amount.
- Onion and garlic powder: Adds depth of flavor.
- Oregano, parsley, and Italian seasoning: Adds Italian flavor.
- Salt and pepper: Boosts flavors. Depending on the saltiness of meat and cheese, you may want to use less salt.
How to Make Italian Sliders
- Preheat and prep: Set the oven to 350°F. Grease a 9×13-inch pan.
- Melt and mix butter: Melt butter, and whisk in seasonings.
- Slice rolls: Slice the entire slab of rolls horizontally, keeping them attached. Place the bottom half in the pan.
- Brush butter: Apply 2 tbsp butter mix on the cut sides of the rolls.
- Layer ingredients: Start with cheese, then ham, salami, pepperoni, optional peppers, and more cheese.
- Top and butter: Add top sheet of rolls. Brush with remaining butter mix. Sprinkle Parmesan if using.
- Cover and bake: 20 mins with foil.
- Uncover and finish: Remove foil, bake 5-10 mins longer until golden.
- Serve: Cut into sliders—optional: Dip in warm marinara.
Quick Tip
Use a sharp serrated bread knife to slice the layers of Hawaiian rolls. Don’t separate the individual rolls–slice through so you have a sheet of tops and a sheet of bottoms.
What To Serve With Italian Sliders
- Salad: Light garden salad with vinaigrette.
- Veggie sticks: Carrots, celery, and bell peppers
- Pasta salad: Italian dressing pasta salad
- Potato chips: Easy and crunchy
- Olives and pickles: Adds a briny touch
- Soup: Tomato basil or minestrone.
- Antipasto skewers: Mozzarella, tomatoes, olives
Storage
Leftovers?
- Cool down: Let sliders cool to room temperature.
- Package: Place in an airtight bag.
- Refrigerate: Store in the fridge for up to three days.
- Reheat: Warm in the oven at 350°F until heated through, about 10 minutes. Cover with foil to prevent drying out.
More Slider Recipes:
Italian Sliders
Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese.
Equipment
- 9x13-inch pan
- Olive oil cooking spray
Ingredients
Sliders:
- 12-count pkg. Hawaiian/soft rolls (Note 1)
- 12 slices provolone cheese, divided
- 5 oz thinly sliced deli ham (12 slices)
- 2 oz salami (12 large slices) (Note 2)
- 2 oz pepperoni (12 large slices or 24 smaller)
- 8 oz roasted red pepper strips, optional (Note 3)
- 1 tablespoon grated Parmesan cheese, optional
- Optional, for serving: warmed marinara
Butter:
- 8 tablespoons unsalted butter
- 1½ teaspoons dried minced onion
- 1 teaspoon garlic powder
- ½ teaspoon each: dried oregano, dried parsley, and Italian seasoning
- ¼ teaspoon each: salt and pepper
Instructions
- PREP: Preheat the oven to 350°F (175°C). Generously grease a 9x13-inch baking pan. Line pan with parchment paper.
- BUTTER: In a microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the remaining ingredients listed under "butter."
- BRUSH ON BUTTER: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan.Brush 2 tbsp of the butter mixture on the cut sides of both the top and bottom halves of the rolls (using 4 tablespoons in total).
- LAYER IN FOLLOWING ORDER: 6 slices of cheese, ham, salami, pepperoni, red pepper strips (if using), and 6 remaining slices of cheese. Do not add the top slab of rolls yet. Bake, uncovered, for 10 minutes.
- BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Brush the top and sides of the rolls generously with the remaining butter mixture. If using, sprinkle grated Parmesan cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the top is golden brown and the cheese has melted.
- ENJOY: Serve hot, cutting into individual sliders. Serve with warmed marinara sauce.
Recipe Notes
Note 1: Rolls: Keep the rolls intact and slice them in half horizontally.
Note 2: Pepperoni and salami: We prefer deli-sliced pepperoni and salami. Since deli slices are larger, you'll only need about 12 slices. If using smaller, packaged meats, you'll need about 24. Adjust the quantity to your preference.
Note 3: Red peppers: If you're not a fan, feel free to omit them. 8 oz is roughly one cup. Thoroughly drain and squeeze out extra moisture with a paper towel. Ensure they're very dry before adding to sliders.
Note 2: Pepperoni and salami: We prefer deli-sliced pepperoni and salami. Since deli slices are larger, you'll only need about 12 slices. If using smaller, packaged meats, you'll need about 24. Adjust the quantity to your preference.
Note 3: Red peppers: If you're not a fan, feel free to omit them. 8 oz is roughly one cup. Thoroughly drain and squeeze out extra moisture with a paper towel. Ensure they're very dry before adding to sliders.Nutrition
Calories: 303kcal | Carbohydrates: 17g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 851mg | Potassium: 134mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These sandwiches were ridiculously good! We made them for the Rose Bowl. My kids gobbled them up. I made a little dipping sauce with mayo and red wine vinegar rather than a marinara. 5 stars!
Just wondering if these can be made ahead of time or if you need to put them in the oven immediately?
I wouldn’t make them too far in advance. They are best baked right after being assembled 🙂 Enjoy!
I made these sliders last night and they were amazing. I did not buy Hawaiian rolls I made them. This is a new favorite! Thank you for sharing!
I’m so happy these were a hit! Thanks for the comment Stacy 🙂
Hi Chelsea!
I made these the other night and the flavor was amazing! The only trouble I had was that the bottoms of the sandwiches got soggy. Is that normal or did I mess something up?
Shouldn’t be soggy! Did you melt or soften the butter?
Hi Chelsea!
I am a new follower of yours, have tried 4 recipes over the past couple of weeks and have really enjoyed all of them! Thank you!! Wondering about this one…I made it tonight. Loved the seasonings and all of the ingredients, but the bottom of the rolls got soggy. Is that normal or did I screw something up? Any help would be much appreciated 🙂
Hi Kelly! I’m so glad you have you and I’m thrilled you’ve been enjoying my recipes! 🙂 The rolls shouldn’t be soggy; did you melt the butter or just soften it? And did you bake them for the full amount of time (uncovered for the last bit)?
Thanks so much for your reply and sorry for my delayed response! I followed the recipe exactly……one thing I thought of is that my roasted peppers seemed to have quite a bit of liquid on them when I added them to the sandwiches. I am wondering if the liquid from those dripped to the bottom of the pan and then made the bottom of the rolls soggy
Very good and easy to make
So happy you liked it! Thanks for the comment 🙂
These Italian Sliders look insanely good!!!
This looks fantastic!
Fantastic idea for the super bowl night. Easy, meaty and cheesy!
These are really good. Will make them again for Super Bowl game. thank you
So happy you enjoyed them!! Thanks for the comment Mary!