Description
These Grinder Sliders are a delicious, savory treat featuring a combination of salami, pepperoni, turkey, and provolone cheese layered on soft Hawaiian rolls. Baked to perfection with garlic herb butter and topped with a tangy, creamy slaw made from iceberg lettuce, red onions, and pepperoncini, these sliders are perfect for parties or a satisfying meal in under 40 minutes.
Ingredients
Scale
Sliders
- 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 of 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, divided: 1 tbsp for slaw, 1 tbsp for topping)
- 1 tablespoon Fresh Italian Herbs
- 1-2 large Tomatoes (thinly sliced)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F. Cut the Hawaiian rolls in half horizontally and place the bottom halves evenly in a 9×13 casserole dish to form the base of your sliders.
- Add Meats: Layer the salami, pepperoni, and turkey slices over the bottom rolls, evenly distributing the meats for balanced flavor in every bite.
- Layer the Cheese: Place the provolone cheese slices on top of the deli meats, allowing them to melt during baking for a gooey, savory layer.
- Top and Butter: Cover the meat and cheese with the top halves of the Hawaiian rolls. Brush or pour the melted Kerry Gold Garlic Herb Butter evenly over the tops to add richness and help with browning. Cover the dish tightly with aluminum foil.
- Bake the Sliders: Place the casserole dish in the preheated oven and bake for 20 minutes, allowing the cheese to melt and the rolls to warm through and absorb the buttery flavor.
- Prepare the Slaw: While the sliders bake, combine the shredded iceberg lettuce, thinly sliced red onions, and diced pepperoncini in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of freshly grated parmesan cheese, salt, and black pepper until well combined.
- Toss the Slaw: Pour the dressing over the shredded lettuce mixture and toss until the slaw is evenly coated with the dressing and flavors melded.
- Cool and Open Sliders: Remove the baked sliders from the oven and allow them to cool for about 5 minutes. Then remove the top halves of the rolls carefully to add the additional toppings.
- Add Tomatoes and Slaw: Layer thinly sliced tomatoes over the meats and cheese on each slider, then spoon a generous amount of the prepared slaw on top of the tomatoes.
- Reassemble and Garnish: Replace the top halves of the rolls onto each slider. Sprinkle the fresh Italian herbs and the remaining parmesan cheese over the assembled sliders for added flavor and a beautiful finish.
- Serve and Enjoy: Serve the sliders warm as a flavorful handheld meal or party appetizer. Enjoy the satisfying blend of savory meats, melted cheese, buttery rolls, and crisp, tangy slaw.
Notes
- For a spicier kick, add some crushed red pepper flakes to the slaw dressing.
- Use freshly grated parmesan cheese for the best flavor impact.
- Hawaiian rolls can be substituted with any soft slider buns if unavailable.
- Make ahead: Prepare sliders up to the baking step, cover and refrigerate, then bake fresh before serving.
- Sliders can be warmed in the oven for an additional 5 minutes if served later.
