Hot Italian Sub Sliders
I first made these Hot Italian Sub Sliders for a neighborhood game night and they disappeared within minutes. Soft Kings Hawaiian-style rolls cradle layers of ham, salami, pepperoni and provolone, while sliced pepperoncini and hot cherry peppers give each bite a bright, vinegary heat. If you like easy party food that reheats well and pairs with a simple marinara dip, this is a keeper — and you can compare the original Hot Italian Sub Sliders recipe for the source inspiration.
Why you’ll love this dish
These sliders are a perfect cross between a classic Italian sub and an easy sheet-pan party sandwich. They’re quick to assemble, feed a crowd without fussy plating, and the garlic-butter brushed top browns gorgeously while the cheeses melt into the meat layers.
“The perfect grab-and-go party slider — buttery, melty, and just the right amount of heat.” — a regular at my game nights
They’re ideal for weeknight dinners, casual entertaining, and potlucks. If you enjoy other hearty handhelds you might also like this take on a chopped Italian sandwich for a different presentation of similar flavors.
Step-by-step overview
This recipe is mostly assembly and a single bake. You’ll halve soft rolls, layer deli meats and provolone, add sliced hot peppers, top with the butter-garlic-Italian seasoning mix, cover with foil, and bake at 350°F until everything is warmed through and the rolls are golden. Plan about 10 minutes to assemble and 30 minutes to bake. A final uncovered blast in the oven for a few minutes crisps the tops if you prefer.
What you’ll need
- 12-pack soft rolls, halved lengthwise (Kings Hawaiian-style recommended)
- 6 oz ham, thinly sliced
- 5 oz salami, thinly sliced
- 5 oz pepperoni, thinly sliced
- 9 slices provolone cheese
- 1/3 cup pepperoncini, sliced
- 1/3 cup pickled hot cherry peppers, sliced
- 1/4 cup salted butter, melted
- 1 tsp Italian seasoning
- 2 cloves garlic, crushed (fresh preferred)
- 1 cup marinara sauce for dipping
Notes and substitutions:
- Swap rolls for small hoagie rolls or slider buns if Kings Hawaiian isn’t available.
- Use mozzarella or fontina instead of provolone for a milder melt.
- Reduce or omit the hot cherry peppers if you want less heat.
Step-by-step instructions
- Preheat the oven to 350°F.
- Lay the bottom halves of the rolls evenly on a baking sheet or shallow pan.
- Layer the ham across the rolls so each slider gets an even portion.
- Add the salami, then a layer of pepperoni. Keep slices overlapping slightly so every bite has each meat.
- Place provolone slices over the meats. Tear slices if needed to cover all sliders.
- Scatter sliced pepperoncini and hot cherry peppers on top of the cheese. Adjust quantity to control heat.
- Replace the top bun piece and press lightly to compact the sliders. Set the assembled tray aside.
- In a small bowl mix melted butter, Italian seasoning, and crushed garlic. Taste and adjust seasoning.
- Brush the seasoned butter over the top buns, getting into the seams so the flavor sinks in.
- Cover the pan tightly with foil and bake at 350°F for about 30 minutes, until the cheese is melted and the rolls are warmed through.
- For a crispier top, remove foil and bake 5–7 more minutes until golden brown.
- Let rest 2–3 minutes, slice between the rolls, and serve with warm marinara for dipping.
Best ways to enjoy it
Serve these sliders hot with a small bowl of marinara for dunking and a crisp green salad on the side. They’re also great on a party platter with pickles, olives, and potato chips for texture contrast. If you want a fancier pairing, try a simple arugula salad tossed with lemon and shaved Parmesan and a side of roasted vegetables — and for a complete comfort-food spread, pair them with crunchy mains like this baked crunchy hot honey chicken.
Storage and reheating tips
- Refrigerator: Store cooled leftover sliders in an airtight container or wrapped tightly with foil/plastic for up to 3–4 days.
- Reheat: For best texture, reheat in a 350°F oven for 8–12 minutes until warmed through. Microwave works in a pinch — cover to retain moisture and heat in 30–45 second bursts.
- Freezing: Assemble sliders but skip baking. Wrap the covered pan tightly in plastic and foil and freeze up to 1 month. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if still cold.
Always refrigerate within two hours of cooking to stay within safe food-handling guidelines.
Pro chef tips
- Use fresh garlic for best flavor; jarred garlic can be harsh when baked.
- Layer meats in thin, even sheets so every slider gets a balanced bite.
- Brush the butter mix into the seams — the butter soaks down and seasons the inner bread.
- If your rolls are very sweet (like some Hawaiian rolls), balance sweetness with extra pickled peppers or a drizzle of balsamic on serving.
- Want a texture contrast? After baking, quickly broil 1–2 minutes to blister the tops but watch closely to avoid burning.
If you like slider variations, try swapping the Italian blend for a tangier profile inspired by these buffalo chicken sliders.
Creative twists
- Vegetarian version: Replace meats with grilled eggplant, roasted red peppers, and fresh mozzarella.
- Italian deluxe: Add a thin smear of pesto under the provolone and fresh basil after baking.
- Breakfast slider: Swap deli meats for scrambled eggs, breakfast sausage, and cheddar for an all-day option similar in spirit to cowboy breakfast sliders.
- Heat variations: Mix a spoonful of giardiniera into the peppers for extra tang and crunch.
- Party tray: Make multiple pans and keep warm in a low oven for buffet-style serving.
Common questions
Q: Can I make these ahead of time?
A: Yes. Assemble the sliders and refrigerate up to 24 hours before baking. Brush with butter just before baking for the freshest top.
Q: Can I freeze assembled sliders after baking?
A: You can freeze cooked sliders, but texture will change slightly. For best results freeze before baking, then thaw and bake so the rolls don’t get soggy.
Q: What can I use if I don’t have Kings Hawaiian rolls?
A: Any soft dinner rolls, small hoagie rolls, or slider buns work. Slightly denser rolls will hold up better if you plan to reheat.
Q: How spicy are these, and can I reduce the heat?
A: The pickled hot cherry peppers are the main heat source. Reduce the amount or omit them and keep only pepperoncini for milder tang.
Q: Is it okay to use pre-minced garlic from a jar?
A: You can, but fresh garlic gives brighter flavor. If using jarred, use slightly less and taste the butter mix before brushing.
For more slider ideas and inspiration, check out these other easy handheld recipes like the baked crunchy hot honey chicken and the sliders mentioned above.
Hot Italian Sub Sliders
Ingredients
Method
- Preheat the oven to 350°F.
- Lay the bottom halves of the rolls evenly on a baking sheet or shallow pan.
- Layer the ham across the rolls so each slider gets an even portion.
- Add the salami, then a layer of pepperoni, ensuring slices overlap slightly.
- Place provolone slices over the meats, tearing slices if needed to cover all sliders.
- Scatter sliced pepperoncini and hot cherry peppers on top of the cheese, adjusting the quantity to control heat.
- Replace the top bun piece and press lightly to compact the sliders. Set the tray aside.
- In a small bowl, mix melted butter, Italian seasoning, and crushed garlic. Taste and adjust seasoning.
- Brush the seasoned butter over the tops of the buns.
- Cover the pan tightly with foil and bake at 350°F for about 30 minutes, until the cheese is melted.
- For a crispier top, remove foil and bake for an additional 5-7 minutes until golden brown.
- Let rest for 2-3 minutes, slice between the rolls, and serve with warm marinara for dipping.
