These grinder sliders feature soft rolls baked with meats and cheeses, then layered with a tasty Italian salad – a delicious slider, Italian-style. Make sure to have lots of napkins handy!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4
Yield: 12 sliders
The classic grinder sandwich made into sliders to share! You’ve got Hawaiian rolls topped with layers of pepperoni, salami, Turkey, provolone, and creamy grinder salad
Ingredients
Grinder Salad
- 1/3 cup mayonnaise
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons submarine dressing
- 1 tablespoon Dijon mustard
- 1/4 cup thinly sliced red onion
- 1 tablespoon chopped drained pepperoncini
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 cups sliced iceberg lettuce
Sliders
- 1 (12 count) package Hawaiian rolls
- 1 tablespoon olive oil, or as needed
- 4 slices Black Forest ham
- 3 slices prosciutto
- 5 thin slices dry Italian salami, or as needed
- 3 slices provolone cheese
- 1/4 pound fresh mozzarella, torn
- 3 slices Margherita pepperoni, or as needed
- 1 Roma toStep1mato, thinly sliced
- salt and freshly ground black pepper to taste
Directions
Step1
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Step2
Whisk mayonnaise, red wine vinegar, submarine dressing, and mustard together in a large bowl until smooth. Add onions, pepperoncini, basil, oregano, and black pepper and toss to combine. Add lettuce; gently toss salad. Taste and add more seasoning if desired; set aside.
Step3
Without separating the rolls, slice the entire pack in half horizontally with a serrated knife. Place the two halves, cut side up, on the prepared baking sheet. Brush the surface of rolls with olive oil.
Step4
Layer ham, then prosciutto onto roll bottoms. Place salami and pepperoni evenly over roll tops. Bake in the preheated oven for 5 minutes.
Step5
Remove from the oven and lay provolone on top of prosciutto. Sprinkle mozzarella over pepperoni, then return to the oven. Bake until cheese is melted, about 10 minutes.
Step6
Remove both halves to a cutting board. Spoon salad over the provolone, then layer tomatoes over salad. Carefully add the roll tops over the bottoms. Slice into individual sliders. Serve warm.
Tips and Variations
- Other Deli Meats: You can swap out the turkey, salami, or pepperoni for your other favorite deli meats. I love using sliced chicken breast, pastrami, and roast beef!
- Add Bacon: Bacon makes everything better, so layer on a few strips to your grinder sliders! I like using precooked bacon for easy prep.
- Add Some Kick: Add more pepperoncinis as well as some sliced jalapenos for more heat!
Storing Leftovers
Grinder sliders are best served fresh! If you need to make them ahead of time, store the sliders with just the meat and cheese, and grinder salad separately.
In the fridge, either covered with plastic wrap or in an airtight container, the sliders will stay good for a couple of days, and the salad will last for one week.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 649 | |
| % Daily Value * | |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 5g | 18% |
| Total Sugars 6g | |
| Protein 28g | 55% |
| Total Fat 38g | 48% |
| Saturated Fat 12g | 60% |
| Cholesterol 60mg | 20% |
| Vitamin C 10mg | 11% |
| Sodium 1643mg | 71% |
| Calcium 457mg | 35% |
| Iron 4mg | 24% |
| Potassium 456mg | 10% |