Chopped Italian Sliders

These Chopped Italian Sliders are loaded with deli meats, cheese, tangy dressing, and soft Hawaiian rolls for the ultimate baked party sandwich. This easy slider recipe is perfect for game day, parties, quick dinners, and crowd-pleasing entertaining.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 320kcal

Author: Karin and Ken

Ingredients

12 Hawaiian slider rolls still connected
2 cups lettuce shredded
½ cup mayonnaise divided
¼ small red onion diced
½ cup sweet pickle relish or dill pickle relish if you prefer
¼ cup banana peppers chopped, or roasted red peppers
¼ cup submarine dressing or ¼ cup mayo, 3 tblsp olive oil, 3 tblsp red wine vinegar, 1 tblsp Italian seasoning.
9-18 slices provolone cheese, depending on size divided, enough to cover slider surface, or use mozzarella, colby, cheddar or Monterey jack
¼ pound deli sliced ham
¼ pound deli sliced pepperoni
¼ pound deli sliced Salami
2 tablespoons butter melted
1 tablespoon Italian seasoning

Instructions

Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the shredded lettuce, ¼ cup mayonnaise, red onion, relish, banana peppers, and submarine dressing. Toss until evenly mixed and set aside.
Place the bottom half of the slider buns, cut side up, in the prepared baking dish. Brush lightly with melted butter and bake for 5 minutes to lightly toast.
Layer the provolone cheese over the toasted buns, then spread the remaining mayonnaise evenly over the cheese. Add the ham, pepperoni, salami, and lettuce mixture. Top with another layer of provolone cheese, if desired, and finish with the top buns.
Brush the tops with melted butter and sprinkle evenly with Italian seasoning. Bake uncovered for 15–20 minutes, or until the tops are golden brown, the cheese is melted, and the sliders are heated through.
Slice into individual sliders, serve warm, and enjoy!

Notes

Extra Cheese: Make sure to place cheese over toasted bottom buns to prevent them from becoming soggy. The second slice, right before you place the top buns on is optional.
Prep ingredients thoughtfully: Chop fillings finely and use fresh deli meats for the best flavor and balanced texture in every bite.
Prevent soggy sliders: Drain any wet ingredients, toast bottom buns, add cheese to cover bottom buns, and avoid overfilling so the buns stay sturdy and easy to serve.
Build for even flavor: Spread the dressing evenly and distribute the fillings consistently so every slider tastes just right.
Bake and serve for best texture: Bake uncovered for crisp tops, lightly toast bottom, and serve warm for the best flavor and texture.
Slice carefully: Use a sharp knife to keep the layers intact.

Nutrition