Hot Italian Sub Sliders

Hot Italian sub sliders with giardiniera and melty provolone—baked until the tops are golden and the filling is hot. Layers of salami, pepperoni, and capicola plus tangy banana peppers and Italian pickled vegetables deliver a briny, spicy, acidic bite.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 12 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Hawaiian rolls

12 Hawaiian rolls

Sliced meats

6 oz sliced salami
6 oz sliced pepperoni
6 oz sliced capicola

Cheese and toppings

6 oz provolone cheese, sliced
0.25 cup banana peppers
0.25 cup giardiniera (Italian pickled vegetables)

Glaze and seasonings

2 tbsp Italian dressing
1 tbsp red pepper flakes
2 tbsp butter, melted
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp sesame seeds

Equipment

1 sheet pan

Method

Assemble and season

Preheat the oven to 350°F. Place a sheet pan in the oven to warm briefly if desired.
Slice the Hawaiian rolls horizontally, keeping them connected. Lay them open on the sheet pan.
Layer the salami, pepperoni, capicola, provolone, banana peppers, and giardiniera over the bottom halves. Spread evenly so every slider gets toppings.
Drizzle the Italian dressing and red pepper flakes over the filling. Replace the tops of the rolls.
Mix the melted butter with Italian seasoning and garlic powder. Brush over the tops and scatter sesame seeds.

Bake

Cover the sliders with foil and bake for 15 minutes at 350°F. Look for the cheese to start melting under the foil.
Uncover and bake for 5 minutes at 350°F until the tops are golden. Watch for browned edges on the roll tops.

Serve

Slice the baked sliders apart and serve hot. Serve immediately for the best melty texture.

Notes

Pro tip: giardiniera adds acidity that cuts through the richness of salami, pepperoni, and capicola—don’t skip it or replace it with only banana peppers. Store leftovers in the refrigerator up to 3 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because the rolls soften after thawing. For a lighter option, use turkey pepperoni and low-fat provolone while keeping the same layering and baking time.