Hot Italian Sub Sliders

These Hot Italian Sub Sliders are loaded with deli meats, melted provolone, roasted red peppers, and pepperoncini on soft Hawaiian rolls.

Hot Italian Sub Sliders are a simple way to turn a classic deli favourite into something warm, melty, and perfect for sharing. Baking them on soft rolls makes them easy to serve for parties, game day, or even a quick weeknight dinner when you want something hearty without a lot of effort.

They come out of the oven golden on top, with plenty of savoury flavour inside, then get finished with fresh toppings for that true sub-shop feel. It’s the kind of recipe that feels a little special but couldn’t be easier to put together.

Tips for Best Results

• Pat the peppers dry: Roasted red peppers and pepperoncini can add extra moisture. Blot them with paper towel before layering so the sliders don’t become soggy.
• Layer cheese on the bottom first: Placing cheese directly on the bottom rolls helps create a barrier that keeps the bread from getting too soft.
• Cover, then uncover: Baking covered first ensures the cheese melts evenly. Removing the foil at the end allows the tops to turn golden and slightly crisp.
• Add fresh toppings last: Wait until after baking to add the lettuce and tomato so they stay crisp and fresh.
• Slice with a sharp serrated knife: This keeps the tops intact and makes clean, bakery-style cuts.

Storage and Reheating

• Store leftovers properly: Keep baked sliders without the fresh lettuce and tomato in an airtight container in the refrigerator for up to 2 days.
• Reheat gently: Warm in a 350°F oven for 5-7 minutes, or until heated through. Add the lettuce and tomato fresh after reheating for the best texture.
• Freeze for longer storage: Assemble the sliders (without fresh toppings) and wrap tightly in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before baking, then finish with fresh toppings.

Ingredients and Substitutions

• Rolls: King’s Hawaiian rolls are soft and slightly sweet, perfect for balancing the salty meats. Any slider buns or dinner rolls can be used instead.
• Cheese: Provolone melts beautifully and has a mild, classic flavour. Mozzarella, Havarti, or spicy pepper jack are good alternatives.
• Meats: A combination of ham, Genoa salami, and hot Genoa salami adds richness and a little heat. You can swap in capicola, mortadella, or turkey if you prefer.
• Peppers: Roasted red peppers add sweetness, while pepperoncini provide tang and mild spice. Adjust or omit depending on taste.
• Butter topping: Garlic butter with parmesan adds a golden, savoury finish. Olive oil can be used for a lighter version.
• Fresh toppings: Shredded iceberg lettuce and sliced tomatoes give crunch and freshness; always add them after baking.

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Hot Italian Sub Sliders

Yield: 12 sliders | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

• 1 package King’s Hawaiian sweet rolls (12 count)
• 12 slices provolone cheese (about 8 oz)
• 12 slices deli ham (about 8 oz)
• 12 slices salami (about 6 oz)
• 12 large slices hot genoa salami (about 6 oz)
• ½ cup roasted red peppers, patted dry
• ¼ cup sliced pepperoncini, drained
• 4 tablespoons butter, melted
• ½ teaspoon garlic powder
• 2 tablespoons grated parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 cup shredded iceberg lettuce
• 2 medium tomatoes, thinly sliced

Directions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.

1. Slice rolls horizontally without separating; place the bottom half in the baking dish. (Image 1)

1. Layer provolone, ham, Genoa salami, hot Genoa salami, roasted red peppers, and pepperoncini. Top with the other half of the rolls. (Images 2-4)

1. Mix melted butter, garlic powder, parmesan, salt, and pepper; brush over the tops. (Image 5)
2. Cover with foil and bake 15 minutes; uncover and bake 5-8 minutes until golden and melted. (Image 6)

1. Let cool 5 minutes. Lift top half, add shredded lettuce and tomato (Image 7), replace top, and cut into sliders. (Image 8)
2. Serve warm.