Easy Italian Grinder Sliders
Italian grinder sliders are a crowd-pleasing, oven-baked sandwich recipe that disappears fast, whether you’re serving them for game day, brunch, or an easy after-school snack. Made with soft rolls layered with savory meats, melty cheese, crisp vegetables, and a tangy dressing, they deliver all the classic grinder flavors in miniature form!
Servings: 12 - 16 sliders
Ingredients
Dressing
- ¼ C mayo
- 2 TBS red wine vinegar
- Salt and Pepper to taste
- Pinch of dried oregano
- ½ teaspoon chopped Calabrian chilis optional or to taste
Sliders
- 12-16 slider rolls depending on the package
- Lunch meats: I use a generous amount of sliced turkey but you can use salami or a combination of turkey and salami. Figure 1 pound for 16 sliders or ¾ pound for 12 sliders
- Sliced provolone. Figure 6-7 ounces for 16 sliders or 5 ounces for 12.
- 1 large tomato thinly sliced
- ½ small head Shredded iceberg lettuce
- ¼ red onion thinly sliced
- ¼ cup sliced peperoncini
Instructions
- Preheat the oven to 350 degrees F. Line a small baking sheet or baking dish (as long as it fits all the sliders) with parchment paper.
- Whisk together the dressing ingredients in a large bowl and set aside.
- Slice the sliders in half (I use a long serrated knife) and place the bottom half on the prepared baking sheet, cut side up. Layer the cut side of the bottoms with turkey and top with provolone slices. Heat in oven until cheese is melted, about 5 minutes
- Toss the lettuce, onion, and pepperoncini with the dressing. Top the sliders with tomato slices, then the dressed lettuce mixture. Place the top layer of the sliders on top.
- I like to transfer the whole thing to a large cutting board and slice with a serrated knife into individual sandwiches. Serve immediately.
Notes
- An important thing to know about this Italian grinder sliders recipe is that these sandwiches do not hold up well once assembled. The dressing will eventually soak into the bread, which is why I always recommend putting everything together right before serving. That’s what keeps the rolls soft but not soggy and the vegetables crisp.
- If you do want to prep these ahead of time, you can prep the components in advance to make assembly quick and easy. The dressing can be mixed and kept in the fridge for up to two days ahead, and the vegetables can be sliced and stored separately in airtight containers. Keep everything undressed and assemble the sliders just before serving for the best texture.
- If you’re turning these into a full meal, serve them with sweet potato fries or something cool and crunchy like this classic coleslaw.