Italian-Style Grinder Sliders (Hot Baked Mini Sandwiches for Game Day, Parties & Beyond)
Molly
These baked Italian-style grinder sliders are packed with deli meats, gooey cheese, and a creamy grinder salad topping. Served on buttery slider buns, they’re perfect for game day, weeknight dinners, or party trays. Quick, crowd-pleasing, and loaded with bold flavor in every bite.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Game Day Food, Lunch, Main Dish
Cuisine Italian-American
Servings 12 sliders
Calories 230 kcal
- 12 slider buns King’s Hawaiian or brioche
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 12 slices deli ham
- 12 slices salami
- 12 slices pepperoni
- ½ cup banana peppers drained
- ½ cup shredded lettuce
- ½ tomato thinly sliced
- ¼ cup red onion thinly sliced
- ¼ cup mayonnaise
- 1 tsp red wine vinegar
- ½ tsp dried oregano
- 3 tbsp butter melted
- 1 tsp garlic powder
- ½ tsp Italian seasoning
Preheat Oven to 350°F.
Slice the buns horizontally (keep them connected) and place the bottom half on a baking dish.
Layer deli ham, salami, and pepperoni evenly.
Top with provolone and mozzarella slices.
In a small bowl, mix mayonnaise, vinegar, oregano, and set aside.
Bake sliders for 12–15 minutes until cheese is melted and tops are golden.
Remove from oven, lift the tops, and layer on lettuce, tomato, red onion, banana peppers, and the mayo mixture.
Replace tops and brush with melted butter mixed with garlic powder and Italian seasoning.
Serve immediately or cover with foil to keep warm.
Chef Derek’s Secret Tips
1. Pre-toast the Bottom Buns: If you’re worried about soggy bottoms, lightly toast the bottom half of the slider buns in the oven for 4–5 minutes before layering your meats and cheeses. It adds structure and keeps them from getting too soft under melted cheese.
2. Use Cold Deli Meats: Stacking your meats while they’re cold helps them hold shape during baking. It prevents shrinkage and ensures even melting across the slider.
3. Layer Cheese Above and Below the Meat: This is a pro move—place a slice of cheese under the meat to protect the bun from moisture, and another slice on top for gooey coverage that melts beautifully.
4. Wrap and Rest Before Slicing: After baking, cover the tray with foil and let it rest for 5 minutes. This allows the steam to finish melting everything together and makes slicing clean and easy.
5. Keep the Grinder Salad Cold: Always keep your shredded lettuce, tomato, onion, and mayo-vinegar mix chilled until serving. The contrast of hot sliders and cold crunchy topping is what sets these apart.
6. Don’t Skip the Garlic Butter Glaze: Brushing the tops of the buns with melted butter, garlic powder, and Italian seasoning creates a glossy, golden finish—and adds an extra savory punch.
7. Make It a Slider Bar: For parties, bake the meat and cheese layer and set out bowls of grinder salad toppings. Let guests build their own fresh slider—warm, crisp, and totally customizable.Keyword baked_party_sandwiches, cheesy_slider_sandwiches, deli_meat_sliders, easy_game_day_sliders, hot_slider_recipe, italian_grinder_sliders, mini_italian_subs, rinder_salad_topping
