Hot Italian Sub Sliders

If there’s one thing I know about feeding a hungry crowd—whether it’s for game day, a family movie night, or just a regular Tuesday—it’s that sliders are always a hit. These Hot Italian Sub Sliders take everything you love about a classic Italian sub and wrap it up into a warm, melty, bite-sized sandwich that’s impossible to resist.

Now, I’ll be honest with you—these sliders disappear fast in our house. I’ve made them for everything from birthday parties to lazy Sunday lunches, and no matter how many I make, there are never leftovers. They’re just that good.

What makes them extra special? Layers of flavorful deli meats, two kinds of melty cheese, tangy banana peppers, and a rich, buttery topping that crisps up to perfection in the oven. They’re easy to make, packed with bold flavor, and totally customizable based on what you have on hand.

So grab a baking dish and let’s jump into one of my favorite easy recipes that brings the heat—and a whole lot of cheesy goodness.

Ingredients You’ll Need

Before we dive into assembling these sliders, here’s what you’ll need to gather:

• 12 slider buns or Hawaiian rolls

• ¼ cup mayonnaise

• ¼ cup Dijon mustard

• 6 slices Genoa salami

• 6 slices deli ham

• 6 slices pepperoni

• 6 slices provolone cheese

• 6 slices mozzarella cheese

• ¼ cup sliced banana peppers

• ¼ cup sliced red onions (optional but highly recommended if you love a little crunch)

For the topping:

• ¼ cup unsalted butter, melted

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• 1 tablespoon grated Parmesan cheese

STEP 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). While the oven is heating up, grab a 9×13-inch baking dish and set it aside. This dish size is just right for fitting all 12 sliders in a snug, cozy row so they bake evenly.

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STEP 2: Slice the Buns

Using a sharp serrated knife, slice the slider buns horizontally. Be careful to keep the tops and bottoms connected—this makes assembly (and later, baking) so much easier. Place just the bottom halves in your prepared baking dish.

Tip: If you’re using Hawaiian rolls, you can slice through the entire pack in one go without pulling them apart individually. This saves time and keeps things neat.

STEP 3: Spread the Mayo and Mustard

Next, spread a mix of mayonnaise and Dijon mustard evenly over the cut sides of the buns. I like to mix mine in a small bowl first, then use a spoon or spatula to get a nice even layer. This tangy, creamy base is what ties all the meats and cheeses together.

Feel free to adjust the ratios here if you prefer more mustard kick or a creamier mayo flavor.

STEP 4: Layer on the Good Stuff

Time to build the flavor!

Start layering your deli meats on the bottom buns. I usually go in this order:

1. Genoa salami

2. Deli ham

3. Pepperoni

Then come the cheeses—provolone and mozzarella—for that irresistible melty texture. Add banana peppers and red onions (if you’re using them) for some tang and crunch.

You want the layers to look generous, but not so thick that the buns can’t sit flat on top.

Pro Tip: Fold the meat slices in half or quarters for a little texture and more even coverage.

STEP 5: Add the Top Buns

Once everything is layered, place the top halves of the slider buns back on. Now it’s starting to look like something you’ll want to devour.

But we’re not done yet—up next is where the real magic happens: that buttery Italian glaze that turns ordinary sliders into total showstoppers.

Welcome back! If you’ve already layered up those delicious deli meats, cheeses, and toppings from Part 1, you’re more than halfway to slider heaven. Now it’s time to take things up a notch with a buttery, herby topping and a quick trip to the oven that transforms these little sandwiches into the kind of snack (or meal!) that disappears in minutes.

This next part is where the sliders go from “pretty good” to next-level amazing. The buttery glaze soaks into the tops of the buns and crisps them up while the cheese gets all melty and gooey inside. It’s honestly what makes this recipe so addictive—and one of my personal go-tos whenever I’m hosting.

Let’s finish these up the right way.

STEP 6: Make the Buttery Italian Glaze

In a small bowl, combine the following:

• ¼ cup melted unsalted butter

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• 1 tablespoon grated Parmesan cheese

Give everything a good stir until it’s well blended.

This mixture smells incredible before it even hits the oven. The Parmesan adds a salty, nutty finish, while the Italian seasoning brings that perfect herbaceous aroma you’d expect from a classic Italian sandwich.

STEP 7: Brush the Topping Over the Buns

Now, using a pastry brush (or the back of a spoon if you don’t have one), generously brush the butter mixture over the tops of the buns. Don’t skimp here—this is the secret weapon of the recipe.

Make sure to get all the corners and edges, and even let a little bit drip down the sides. That’s what creates those crispy, buttery bites on the edges that everyone fights over.

If you like a little extra texture, you can sprinkle on a few more pinches of Parmesan before baking. Totally optional, but definitely delicious.

STEP 8: Cover and Bake

Now that your sliders are fully assembled and dressed, cover the baking dish with foil. This step helps the cheese melt evenly and keeps the buns soft at first.

Place the dish in your preheated 350°F (175°C) oven and bake for 15 minutes.

After that, remove the foil and return the dish to the oven for an additional 5 to 7 minutes. This allows the tops to turn golden and slightly crisp, while the cheese inside bubbles to perfection.

You’ll know they’re ready when the tops are lightly browned and you can see the cheese melting out the sides. It’s pure slider bliss.

STEP 9: Cool Slightly and Serve

Once they’re out of the oven, let the sliders cool for just a couple of minutes. This helps everything set up a bit so they’re easier to cut and serve.

Use a sharp knife to slice along the bun lines into 12 individual sliders. Serve them warm—either straight from the baking dish or transferred to a serving platter.

These are best enjoyed fresh out of the oven, but I won’t judge if you sneak one later on (they reheat surprisingly well, by the way).

Tips and Tricks for the Best Sliders

• Make Ahead Option: You can assemble the sliders a few hours in advance, cover the dish with foil, and refrigerate. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.

• Switch Up the Meats: Not a fan of salami or pepperoni? Try sliced turkey, roast beef, or even spicy capicola for a fun twist. This recipe is super forgiving and easy to customize.

• Add a Kick: Like a little heat? Toss a few slices of hot cherry peppers or a drizzle of hot sauce inside the sandwich before baking.

• More Cheese, Please: Don’t be afraid to add extra cheese if that’s your thing. A slice of sharp cheddar or pepper jack can bring even more flavor.

• Pairings: These sliders go great with kettle chips, garlic dill pickles, or a fresh green salad. If you’re serving a crowd, consider setting up a simple slider bar with dipping sauces like ranch, spicy mayo, or marinara.