Grinder Sliders with Slaw Topping Recipe

Let me tell you about my absolute favorite party pleaser: the Grinder Sliders with Slaw Topping Recipe. These little sandwiches are the perfect bite-sized version of a classic grinder, loaded with savory deli meats, melty provolone, and a buttery toasted roll that just can’t be beat. The crowning glory? That tangy, creamy slaw topping that adds the perfect crunch and zest—something that takes this slider from ordinary to memorable every single time.

Whether you’re hosting a casual get-together or looking for an easy weeknight dinner that looks like you spent hours in the kitchen, you’ll find that this Grinder Sliders with Slaw Topping Recipe checks all the boxes. I love how effortlessly it comes together, and my family goes crazy for it late on game day or during a laid-back weekend brunch. Once you try it, it might just become your go-to recipe too!

this Recipe

Ingredients You’ll Need

Each ingredient plays a role in creating that perfect harmony of taste and texture – from the soft sweetness of Hawaiian rolls to the punch of Pepperoncini in the slaw. When shopping, opt for fresh, quality deli meats and freshly grated Parmesan for the best results.

• Hawaiian Rolls: Their soft, slightly sweet flavor contrasts beautifully with the savory fillings.
• Salami: Adds robust, spiced flavor – I like the thick slices for texture.
• Pepperoni: Brings a little kick and that familiar Italian touch.
• Turkey slices: A lean, mild meat to balance the stronger flavors.
• Provolone Cheese: Melts beautifully and adds creamy depth.
• Kerry Gold Garlic Herb Butter: Melted and drizzled on top for extra richness and a buttery crust.
• Iceberg Lettuce: Shredded fresh for crispness in the slaw topping.
• Red Onions: Thinly sliced for that perfect zing without overpowering.
• Pepperoncini: Diced, they add a tangy brightness—don’t skip them!
• Olive Oil Mayonnaise: Creamy base that ties the slaw ingredients together.
• Red Wine Vinegar: Adds acidity and balance.
• Olive Oil: Enhances the richness and mouthfeel of the dressing.
• Yellow Mustard: Just a hint for depth and subtle heat.
• Salt and Black Pepper: To season everything just right.
• Parmesan Cheese: Freshly grated for nutty, savory sharpness in the slaw.
• Fresh Italian Herbs: A sprinkle on top for color and fresh flavor bursts.
• Tomatoes: Thinly sliced, they bring juiciness and freshness to each slider.

Variations

I love tweaking this Grinder Sliders with Slaw Topping Recipe depending on what I have on hand or the mood we’re in—feel free to customize! Sometimes, I swap out turkey for ham or add pickles for a touch more tang.

• Meat Variations: I once used pepper jack cheese and added sliced ham instead of turkey, which gave these sliders an extra spicy kick my family adored.
• Slaw Adjustments: You can turn the slaw topping into a creamy coleslaw by adding shredded carrots and a touch of sugar for sweetness.
• Vegetarian Option: Skip the meats and layer grilled veggies with provolone, then toss the slaw topping on—it’s surprisingly satisfying.
• Spice Level: To pump up the heat, add a dash of hot sauce to the slaw dressing or use spicy Pepperoni.

How to Make Grinder Sliders with Slaw Topping Recipe

Step 1: Prep Your Rolls and Meats

Start by preheating your oven to 350°F and slicing the Hawaiian rolls in half horizontally—careful not to tear them. Place the bottom halves snugly in a 9×13 casserole dish; this keeps the sliders together while baking. Then layer the salami, pepperoni, and turkey evenly over the rolls, followed by those slices of provolone cheese. Keep things neat so every slider bites are balanced and all those flavors meld beautifully.

Step 2: Butter and Bake

Next, gently place the top halves of the rolls over the layered meats and cheese. Drizzle or brush the melted garlic herb butter over the rolls—the butter is key to that irresistible golden crust. Cover the whole pan tightly with aluminum foil to trap the steam and pop it into your preheated oven for about 20 minutes. At this point, your kitchen will start smelling heavenly—don’t peek too soon, but keep an eye so you don’t over bake!

Step 3: Make the Slaw Topping

While those sliders bake away, toss the shredded iceberg lettuce, thinly sliced red onions, and diced pepperoncini into a large bowl. In a separate small bowl, whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, grated Parmesan, salt, and black pepper until smooth. Pour this dressing over your greens and mix thoroughly so every strand of lettuce is coated with that creamy tang. This slaw is what elevates these sliders to a whole new level, so don’t rush this step!

Step 4: Assemble the Final Sliders

When the timer goes off, pull the sliders from the oven and let them cool for about 5 minutes—this rest time lets everything settle, so the rolls aren’t too soft to handle. Carefully remove the top buns, then layer on the fresh tomato slices followed by a generous spoonful of that delicious slaw topping. Pop the top buns back on, sprinkle with fresh Italian herbs and a little more grated Parmesan for that beautiful finishing touch, and you’re ready to serve these warm, delicious bites!

How to Serve Grinder Sliders with Slaw Topping Recipe

Garnishes

I usually top these sliders with a sprinkle of fresh Italian herbs—like basil, oregano, or parsley—for both color and a fresh herbaceous note. A light dusting of extra Parmesan right before serving elevates the look and gives a subtle salty bite. If you want to get fancy, a few thin slices of pepperoncini or pickled jalapeño on top add a nice pop of heat and acidity.

Side Dishes

I love pairing these sliders with crispy sweet potato fries or a simple side of kettle-cooked chips for crunch. A light garden salad or even some classic potato salad balances the richness of the sliders perfectly. For game day, I often add a bowl of dill pickle spears—they cut right through the richness and keep things refreshing.

Creative Ways to Present

For special occasions, I’ve laid these sliders out on a large wooden board with little bowls of extra slaw and fresh herbs for guests to customize their bites. Ribboning the tops with mini skewers keeps them together neatly and makes them easy to grab and go. You could also serve them “open faced” by omitting the top roll and piling on extra slaw and garnish – perfect for a light appetizer option!

Make Ahead and Storage

Storing Leftovers

I store any leftover sliders in an airtight container in the fridge for up to 3 days. I keep the slaw separate if possible, or tuck it in fresh right before reheating to keep it crisp. Just be sure to reheat gently to avoid drying out the bread.

Freezing

I’ve frozen these sliders on occasion before baking—assemble them in the casserole dish, cover tightly with plastic wrap and foil, then freeze for up to a month. When ready, bake straight from frozen, adding extra 10–15 minutes to the bake time. For best texture, add the slaw topping fresh after warming.

Reheating

To reheat, I unwrap the sliders and pop them into a preheated oven at 325°F for about 10–15 minutes until warmed through. Avoid microwaving if you want to keep the crust crisp, though microwaving on low power for short bursts can work if you’re in a hurry. Add fresh slaw topping after reheating to preserve its crunch.

FAQs

Final Thoughts

Whenever I make the Grinder Sliders with Slaw Topping Recipe, I’m reminded of why they’ve become a family favorite so fast. The combination of buttery rolls, savory meat and cheese, and that tangy, creamy slaw is pure magic. It’s easy enough to whip up on a busy day, but special enough to make your guests feel truly cared for. Give it a try—you’ll be so happy you did!

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