Grinder Sliders
Grinder Sliders pack bold flavors with layers of salami, pepperoni, ham, and melty Provolone on sweet Hawaiian rolls. Topped with a tangy slaw of crisp lettuce, banana peppers, and zesty dressing, every bite is a flavor bomb!
Servings: 12 sliders
Cost: $13.68
Equipment
Ingredients
- 12 Hawaiian sweet dinner rolls
- 12 slices ultra-thin sliced provolone cheese divided, see note 1
- 3 ounces deli salami 12 slices
- 3 ounces deli pepperoni 12 slices
- 4 ounces deli ham 6 slices
- 3-1/2 tablespoons garlic-herb butter see note 2
Slaw Topping
- 1 (8-ounce) bag shredded iceberg lettuce
- 1/4 cup diced banana peppers
- 1/4 cup thinly sliced red onion
- 2 roma tomatoes optional, thinly sliced
- 2 tablespoons grated Parmesan cheese optional
Slaw Dressing
- 1 lemon
- 1 tablespoon Dijon-style mustard
- 1-1/2 tablespoons red wine vinegar
- 1-1/2 teaspoons granulated sugar
- 2-1/2 tablespoons olive oil
- 1/4 cup mayo full-fat, Best Foods/Hellman’s
- 1 teaspoon Italian seasoning plus salt and pepper
Instructions
- Preheat oven to 400°F. Generously grease a 9x13-inch pan. With a sharp serrated knife, slice the Hawaiian rolls in half, creating a top and bottom slab. Place the bottom slab of rolls in the prepared pan.
- On the bottom slab, evenly layer 6 slices of cheese, salami, pepperoni, ham, and the remaining 6 slices of cheese. Add the top slab of rolls. Melt butter in the microwave, then slowly pour over the rolls. Use a pastry brush or spatula to evenly spread the mixture over the tops and sides. A little bit of the butter will pool at the bottom of the rolls; this makes the bottoms crispy!
- Cover the sliders with foil and bake for 20 minutes. Remove the foil and bake for an additional 3–6 minutes, or until the cheese is fully melted and the rolls are golden on the top and bottom.
- While the sliders are baking, combine shredded lettuce, onions, banana peppers, and Parmesan (if using) in a large mixing bowl. In a covered jar, combine all the slaw dressing ingredients. Add 1 tbsp freshly squeezed lemon juice. Season to taste (I add 1/4 tsp salt and 1/8 tsp pepper). Seal the jar and shake until well combined. Pour the dressing over the slaw and toss until everything is well coated.
- After removing the sliders from the oven, use a very sharp knife to cut them into individual sandwiches. Before eating each one, remove the top of each slider and add a tomato slice and a generous scoop of slaw; then replace the top. (Only add the tomato and slaw to sliders that are about to be eaten.) Enjoy immediately!
Video
Notes
Note 1: It’s crucial to use ultra-thin slices of provolone cheese to prevent the cheese from dominating the flavors of the sliders and to ensure it melts according to recipe timing.
Note 2: Nothing beats this amazing Kerrygold garlic butter (so delicious and helps cut down on ingredients needed!). If this isn’t accessible to you, a homemade blend of 3-1/2 tablespoons butter mixed with 1/4 to 1/2 teaspoon of garlic powder and 1/2 to 1 teaspoon of Italian seasoning will do the trick as well.
Storage: Store leftover Grinder Sliders in an airtight container in the fridge. Keep the slaw separate to prevent soggy bread. Reheat the sliders in the oven or microwave, then add fresh slaw before serving.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 17g | Protein: 13g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 679mg | Potassium: 144mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 1mg