Italian Sliders

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The BEST easy and quick hot baked ITALIAN CLUB SLIDERS! Loaded with meat, cheese, buttered and seasoned rolls, and complete with a dipping sauce! via

Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese.

Italian Sliders fresh out of the oven.

Italian Sliders Are…

  1. Versatile: Great for pretty much any occasion.
  2. Simple: Straightforward and easy to make.
  3. Customizable: Easy to tweak to your liking.
  4. Flavorful: Packed with delicious flavors and textures!
  5. Crowd pleasers: Guaranteed to be a hit wherever they’re served!

Ingredients used in this recipe prepped out for easy assembly.

Italian Slider Ingredients

  • Hawaiian rolls: Grab the softest package possible.
  • Provolone: Great flavor and melts well. You can use half mozzarella/half provolone if you prefer.
  • Deli ham: Go for quality, thin slices from the deli.
  • Salami: Genoa for classic Italian vibes.
  • Pepperoni: Deli-sliced beats pre-packaged for flavor and texture. Try the spicy variety if you’re into heat.
  • Roasted red peppers: Adds a sweet and smoky touch.

Butter Topping

  • Butter: Use unsalted to perfectly control the amount.
  • Onion and garlic powder: Adds depth of flavor.
  • Oregano, parsley, and Italian seasoning: Adds Italian flavor.
  • Salt and pepper: Boosts flavors. Depending on the saltiness of meat and cheese, you may want to use less salt.

The butter being combined with seasonings and brushed over the rolls, then Provolone being added on top for these Italian Sliders.

How to Make Italian Sliders

  • Preheat and prep: Set the oven to 350°F. Grease a 9×13-inch pan.
  • Melt and mix butter: Melt butter, and whisk in seasonings.
  • Slice rolls: Slice the entire slab of rolls horizontally, keeping them attached. Place the bottom half in the pan.
  • Brush butter: Apply 2 tbsp butter mix on the cut sides of the rolls.
  • Layer ingredients: Start with cheese, then ham, salami, pepperoni, optional peppers, and more cheese.
  • Top and butter: Add top sheet of rolls. Brush with remaining butter mix. Sprinkle Parmesan if using.
  • Cover and bake: 20 mins with foil.
  • Uncover and finish: Remove foil, bake 5-10 mins longer until golden.
  • Serve: Cut into sliders—optional: Dip in warm marinara.


Use a sharp serrated bread knife to slice the layers of Hawaiian rolls. Don’t separate the individual rolls–slice through so you have a sheet of tops and a sheet of bottoms.

Ham, salami, pepperoni, and peppers being added to the rolls.

What To Serve With Italian Sliders

  • Salad: Light garden salad with vinaigrette.
  • Veggie sticks: Carrots, celery, and bell peppers
  • Pasta salad: Italian dressing pasta salad
  • Potato chips: Easy and crunchy
  • Olives and pickles: Adds a briny touch
  • Soup: Tomato basil or minestrone.
  • Antipasto skewers: Mozzarella, tomatoes, olives

Last layer of cheese being added to the Italian Sliders; the rolls being added on top and it all being baked.



  • Cool down: Let sliders cool to room temperature.
  • Package: Place in an airtight bag.
  • Refrigerate: Store in the fridge for up to three days.
  • Reheat: Warm in the oven at 350°F until heated through, about 10 minutes. Cover with foil to prevent drying out.

An Italian Slider being dipped in marinara sauce.

More Slider Recipes:

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Italian Sliders

5 from 17 votes
Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese.
Italian Sliders fresh out of the oven.
Print Recipe

Italian Sliders

Italian Sliders fresh out of the oven.
5 from 17 votes
Try these quick and simple Italian Sliders with ham, salami, pepperoni, roasted red peppers, and Provolone cheese.
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword Italian sliders
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 Sliders
Chelsea Lords
Calories 303kcal
Cost $16.12


  • 9x13-inch pan
  • Olive oil cooking spray




  • 8 tablespoons unsalted butter
  • teaspoons dried minced onion
  • 1 teaspoon garlic powder
  • ½ teaspoon each: dried oregano, dried parsley, and Italian seasoning
  • ¼ teaspoon each: salt and pepper


  • PREP: Preheat the oven to 350°F (175°C). Generously grease a 9x13-inch baking pan. Line pan with parchment paper.
  • BUTTER: In a microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the remaining ingredients listed under "butter."
  • BRUSH ON BUTTER: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan.
    Brush 2 tbsp of the butter mixture on the cut sides of both the top and bottom halves of the rolls (using 4 tablespoons in total).
  • LAYER IN FOLLOWING ORDER: 6 slices of cheese, ham, salami, pepperoni, red pepper strips (if using), and 6 remaining slices of cheese. Do not add the top slab of rolls yet. Bake, uncovered, for 10 minutes.
  • BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Brush the top and sides of the rolls generously with the remaining butter mixture. If using, sprinkle grated Parmesan cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the top is golden brown and the cheese has melted.
  • ENJOY: Serve hot, cutting into individual sliders. Serve with warmed marinara sauce.


Recipe Notes

Note 1: Rolls: Keep the rolls intact and slice them in half horizontally.
The rolls used in this recipe being cut in half.
Note 2: Pepperoni and salami: We prefer deli-sliced pepperoni and salami. Since deli slices are larger, you'll only need about 12 slices. If using smaller, packaged meats, you'll need about 24. Adjust the quantity to your preference.
Note 3: Red peppers: If you're not a fan, feel free to omit them. 8 oz is roughly one cup. Thoroughly drain and squeeze out extra moisture with a paper towel. Ensure they're very dry before adding to sliders.

Nutrition Facts

Calories: 303kcal | Carbohydrates: 17g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 851mg | Potassium: 134mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.


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Recipe Rating


  1. 5 stars
    Hi Chelsea!

    I am a new follower of yours, have tried 4 recipes over the past couple of weeks and have really enjoyed all of them! Thank you!! Wondering about this one…I made it tonight. Loved the seasonings and all of the ingredients, but the bottom of the rolls got soggy. Is that normal or did I screw something up? Any help would be much appreciated 🙂

    1. Hi Kelly! I’m so glad you have you and I’m thrilled you’ve been enjoying my recipes! 🙂 The rolls shouldn’t be soggy; did you melt the butter or just soften it? And did you bake them for the full amount of time (uncovered for the last bit)?

      1. Thanks so much for your reply and sorry for my delayed response! I followed the recipe exactly……one thing I thought of is that my roasted peppers seemed to have quite a bit of liquid on them when I added them to the sandwiches. I am wondering if the liquid from those dripped to the bottom of the pan and then made the bottom of the rolls soggy

  2. 5 stars
    Hi Chelsea!

    I made these the other night and the flavor was amazing! The only trouble I had was that the bottoms of the sandwiches got soggy. Is that normal or did I mess something up?

  3. 5 stars
    I made these sliders last night and they were amazing. I did not buy Hawaiian rolls I made them. This is a new favorite! Thank you for sharing!

  4. Just wondering if these can be made ahead of time or if you need to put them in the oven immediately?

    1. I wouldn’t make them too far in advance. They are best baked right after being assembled 🙂 Enjoy!

  5. 5 stars
    These sandwiches were ridiculously good! We made them for the Rose Bowl. My kids gobbled them up. I made a little dipping sauce with mayo and red wine vinegar rather than a marinara. 5 stars!

  6. 5 stars
    I made the Italian sliders – they were awesome! I used focaccia bread instead of Hawaiian rolls- just split it horizontally. I toasted the bottom half to prevent the bottom of the sandwich from getting soggy- it worked. Will make again.

  7. 5 stars
    These sliders are delicious! I have made your roast beef sliders and your ham & cheese sliders, and everyone loves all of your slider recipes! I am not sure which is my favorite because they all taste like heaven!

  8. My boyfriend made these the other night. Forgot the roasted red peppers. Turned out perfect and oh so delicious. I am making them today and can’t wait to eat.
    Thank you ????

  9. 5 stars
    Took these to our Elks Lodge weekend football party and oh man! Now it has been commanded that I bring these to every party! They were amazing and EVERYONE loved them!

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