I first made these chopped Italian sliders for a game night, thinking they’d be a quick, no-fuss snack. What I didn’t expect was how fast they’d disappear—everyone raved about the buttery rolls, melty provolone, and the zesty chopped salad that added the perfect crunch. Inspired by classic Italian sub flavors but packed into bite-sized sliders, this recipe became an instant favorite.
Chopped Italian Sliders
Equipment
- Oven
- Knife
- Skillet
- Baking Dish (9×13 inch)
- Mixing bowl
- Basting Brush
Ingredients
- 1 package 12 count King’s Hawaiian Savory Butter Rolls
- 3 tbsp mayonnaise
- 4 oz deli-sliced ham
- 4 oz deli-sliced salami
- 4 oz deli-sliced pepperoni
- 4-6 oz smoked provolone cheese sliced
- 2 tbsp butter melted
- 1 tbsp dried Italian seasoning
- Salad Topping:
- 2 cups shredded lettuce
- 1/2 cup mayonnaise
- 1/4 cup red onion diced
- 1/2 cup dill pickles chopped
- 1/2 cup pickled banana peppers chopped
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- 1 tsp dried Italian seasoning
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Toast the Rolls: Slice the rolls in half and place the bottom halves in a baking dish. Spread mayonnaise over them and bake for 7-10 minutes until golden brown.1 package, 3 tbsp mayonnaise
- Prepare the Meat: Chop the deli meats into small pieces. Heat them in a skillet over medium heat until warmed through.4 oz deli-sliced ham, 4 oz deli-sliced salami, 4 oz deli-sliced pepperoni
- Mix the Salad: In a bowl, combine lettuce, mayonnaise, diced onion, chopped pickles, banana peppers, olive oil, red wine vinegar, and Italian seasoning. Stir well.1 tbsp dried Italian seasoning, 1/2 cup mayonnaise, 1/4 cup red onion, 1/2 cup dill pickles, 2 tbsp olive oil, 2 tsp red wine vinegar, 1/2 cup pickled banana peppers
- Assemble the Sliders: Place a layer of provolone cheese on the toasted bottom rolls, then add the warmed meat. Place the top rolls over the meat.4-6 oz smoked provolone cheese
- Butter the Tops: Mix melted butter with Italian seasoning and brush over the top rolls.2 tbsp butter
- Final Bake: Bake for another 5-7 minutes until the tops are golden brown.
- Add the Salad: Carefully remove the top rolls, spread the salad mixture over the meat, and place the tops back on.
- Slice and Serve: Cut into individual sliders and serve immediately.
Tips for Perfect Chopped Italian Sliders
Dressing Swap: Can’t find submarine dressing? No worries! I’ve used a mix of olive oil, red wine vinegar, and Italian seasoning plenty of times, and it works just as well.
Crispy Rolls Trick: Trust me, don’t skip toasting the rolls! It keeps them from getting soggy and makes a big difference in texture.
Eat ‘Em Fresh: These sliders are best when freshly made. I once prepped them too early, and they got way too soft—lesson learned!
Cold Version Hack: If you don’t feel like heating everything up, just skip that step. I’ve made them cold on hot days, and they were still delicious.
Meat Mix-up: I’ve swapped out the meats with turkey, roast beef, and even pastrami—every version has been a hit!
Flavor Boost: A slice of fresh tomato or a little fresh basil can take these sliders to the next level.
Cheese Choices: If you love cheese, try mozzarella or Swiss instead of provolone. I’ve done it, and it’s always good.
Party Prep Tip: Making a big batch? Prep everything ahead and assemble just before baking—it’ll save you so much time.
Garlic Butter Love: Brushing the rolls with garlic butter before baking adds a little something extra. I do it every time now!
Meal Prep Hack: If you want to make these ahead, keep everything separate and assemble when you’re ready to eat. No soggy bread this way!
Dipping Sauce Magic: If you love dipping, serve these with a side of marinara sauce. My family swears by it!
