Hot Italian Sub Sliders Recipe
This Hot Italian Sub Sliders Recipe combines ham, pepperoni, salami, and melted cheese in soft rolls for a flavorful, crowd-pleasing dish.
Equipment
- Baking dish (9x13 inch recommended)
- Sharp knife
- Cutting board
- Mixing bowl
- Pastry brush
- Aluminum foil
- Oven
Ingredients
For the sliders:
- 12 slider buns Hawaiian rolls work great
- 8 slices deli ham
- 8 slices salami
- 6 slices pepperoni or more to taste
- 8 slices provolone cheese
- ½ cup shredded mozzarella cheese
For the buttery topping:
- ½ cup butter melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon poppy seeds optional
- 1 tablespoon grated Parmesan cheese
Optional add-ins:
- Sliced banana peppers
- Sliced tomatoes
- Red onion slices
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F). Lightly grease your baking dish.
Step 2: Prepare the buns
- Slice the slider buns in half horizontally without separating them individually. Place the bottom half into the baking dish.
Step 3: Layer the meats and cheese
- Start layering:
- Ham
- Salami
- Pepperoni
- Provolone cheese
- Sprinkle shredded mozzarella on top for that extra gooey texture.
Step 4: Add the top buns
- Place the top half of the buns over the layered fillings.
Step 5: Make the buttery topping
- In a small bowl, mix melted butter, Dijon mustard, Italian seasoning, garlic powder, onion powder, Parmesan cheese, and poppy seeds.
Step 6: Brush generously
- Brush the buttery mixture evenly over the top of the buns. Let it soak in slightly for extra flavor.
Step 7: Bake
- Cover with foil and bake for 15 minutes. Then remove the foil and bake for another 5 minutes until the tops are golden and slightly crispy.
Step 8: Serve
- Let them cool slightly, then slice and serve warm.
Notes
- Use fresh, soft buns for the best texture
- Don’t skip the butter topping—it’s key to flavor
- Cover while baking to keep sliders soft
- Add foil removal at the end for a golden top
- Let sliders rest for a few minutes before slicing