Description
These Grinder Sliders feature a delicious combination of salami, pepperoni, turkey, and provolone cheese on soft Hawaiian rolls, topped with a tangy and creamy slaw made from iceberg lettuce, red onions, and pepperoncini. Baked to warm and melted perfection, these sliders are perfect for gatherings or a satisfying lunch.
Ingredients
Scale
Slider Ingredients
- 1 bag or 12 individual Hawaiian Rolls
- 1/4 lb Salami (about 16 large deli slices)
- 1/4 lb Pepperoni (about 16 large deli slices)
- 1/4 lb Turkey slices
- 8 slices Provolone Cheese
- 4 tablespoons Kerry Gold Garlic Herb Butter, melted
Slaw Topping
- 1 small head Iceberg Lettuce, shredded
- 1 small Red Onion, thinly sliced
- 1/4 cup Pepperoncini, diced
- 1/2 cup Olive Oil Mayonnaise
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Olive Oil
- 2 teaspoons Yellow Mustard
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Parmesan Cheese, freshly grated
- 1 tablespoon Fresh Italian Herbs
- 1-2 large Tomatoes, thinly sliced
Instructions
- Preheat and Prepare Rolls: Preheat your oven to 350 degrees F. Slice the Hawaiian rolls in half horizontally and place the bottom halves in a 9×13-inch casserole dish, creating the base for your sliders.
- Layer Meats and Cheese: Evenly layer the salami, pepperoni, and turkey slices over the bottom rolls. Then place the slices of provolone cheese on top of the meats to add a rich, creamy layer.
- Add Top Rolls and Butter: Place the top halves of the rolls over the cheese and meats. Drizzle the melted garlic herb butter evenly over the top rolls to add moisture and flavor during baking.
- Bake the Sliders: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the cheese to melt and the flavors to meld.
- Prepare Slaw Topping: While the sliders bake, combine the shredded iceberg lettuce, thinly sliced red onion, and diced pepperoncini in a large mixing bowl.
- Make Dressing: In a separate small bowl, whisk together olive oil mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon Parmesan cheese, salt, and black pepper until smooth and well blended.
- Toss Slaw: Pour the dressing over the lettuce mixture and toss thoroughly until all the vegetables are evenly coated with the creamy dressing.
- Finish the Sliders: Remove the baked sliders from the oven and let them cool for 5 minutes. Carefully remove the top rolls, then add a layer of thinly sliced tomatoes followed by a generous spoonful of the prepared slaw on each sandwich.
- Assemble and Serve: Replace the top rolls onto each slider. Sprinkle fresh Italian herbs and remaining grated Parmesan cheese over the assembled sliders. Serve warm and enjoy the perfect blend of flavors and textures.
Notes
- Use fresh, high-quality deli meats for the best flavor.
- Feel free to substitute provolone with mozzarella or your favorite melting cheese.
- You can prepare the slaw a few hours in advance and refrigerate to save time.
- For a spicier kick, add some sliced jalapeños to the slaw topping.
- These sliders are best served warm but can be enjoyed at room temperature.
Nutrition
- Serving Size: 2 sliders
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
