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A small sandwich with sliced meats, cheese, tomato, lettuce, pickles, and mayonnaise on a soft bun, shown with a bite taken out of it.
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5 from 1 vote

Italian Grinder Sliders on Hawaiian Buns

My Italian grinder sliders are a major hit for any occasion! I love whipping up a platter of these to enjoy with our neighbor friends while the kids are playing outside in the summertime. They're easy to make a large batch, and pack tons of yummy Italian sammie flavors.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Sandwich
Cuisine: American
Keyword: italian grinder sliders
Servings: 12
Author: Emily Richter

Ingredients

  • 12- count Hawaiian Rolls
  • 7 oz. sliced turkey breast
  • 2 oz. sliced pepperoni
  • 4 oz. sliced mortadella
  • 3 oz. sliced salami
  • 2 oz. sliced prosciutto
  • 6 slices pepper jack cheese
  • 6 slices provolone cheese
  • 1 tablespoon unsalted butter melted
  • ¼ white onion sliced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 4 oz. shredded lettuce
  • 2 tablespoons olive oil
  • 1 large tomato sliced
  • 6 pickle slices
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard

Instructions

  • Preheat the oven to 350℉ and spray a 9x13 pan with cooking spray. Set aside.
  • Slice the Hawaiian rolls lengthwise, leaving them connected. Place the bottom into the prepared pan.
  • Next, layer the pepper jack and provolone cheeses on the bottom. Then add the turkey, pepperoni, mortadella, salami, and prosciutto. Place the top of the Hawaiian rolls on top of the cheese. Brush with melted butter.
    A hand brushes melted butter over the tops of stacked sandwich sliders with layers of deli meats and cheese on a baking tray.
  • Bake the sliders for 15 minutes at 350℉.
  • While the sliders are baking prepare the toppings. Place the sliced white onion, red wine vinegar, and dried oregano in a large bowl. Stir to combine and set aside. Let the onions marinate for 5 minutes.
    A clear glass bowl containing thinly sliced red onions mixed with dried herbs on a light, textured surface.
  • After the onions have had time to sit, add the shredded lettuce and olive oil to the onions. Stir to combine. Set aside.
    A clear glass bowl containing shredded lettuce and thinly sliced onions mixed with black pepper and seasonings, sitting on a light textured surface.
  • Add the mayonnaise and mustard to a small bowl and stir to combine.
  • When the sliders are done baking, take them out of the oven and transfer to a cutting board. Gently take the top off and set aside. Top the sliders with the lettuce, sliced tomatoes, and pickles. Spread the mayo mix on the top of the Hawaiian rolls.
  • Place the slider tops on top and cut to serve.
    A small sandwich on a white plate, layered with deli meats, cheese, lettuce, tomato, and pickles, with a bite taken out. Potato chips are visible beside the plate.

Video

Notes

  • Any meat and cheese combination could work on this. I chose some more traditional Italian meats and cheeses.
  • I recommend baking these for a more traditional grinder sandwich.

Nutrition

Calories: 339kcal | Carbohydrates: 17g | Protein: 15g | Fat: 23g | Fiber: 0.4g | Sugar: 5g