Easy Chopped Italian Sliders Recipe with Garlic Butter (Print version)
Toasted chopped Italian sliders with deli meats, provolone, crisp dressed salad, and a savory garlic butter top.
# Ingredients:
For the sliders
01 -
12 connected slider rolls or Hawaiian-style rolls
02 -
6 oz (170 g) thin-sliced deli ham
03 -
4 oz (115 g) Genoa salami
04 -
3 oz (85 g) pepperoni slices
05 -
6 slices provolone cheese
06 -
Nonstick spray or 1 teaspoon olive oil, for the dish
For the chopped salad
07 -
3 cups (120 g) finely chopped romaine lettuce
08 -
1/3 cup (45 g) finely diced red onion
09 -
1/2 cup (75 g) chopped pepperoncini or banana peppers, drained
10 -
2 tablespoons mayonnaise
11 -
1 tablespoon red wine vinegar
12 -
1 tablespoon olive oil
13 -
1 teaspoon Dijon mustard
14 -
1/2 teaspoon dried oregano or Italian seasoning
15 -
1/4 teaspoon kosher salt, plus more to taste
16 -
Black pepper, to taste
For the garlic butter
17 -
4 tablespoons (56 g) unsalted butter, melted
18 -
2 garlic cloves, finely minced
19 -
1 tablespoon chopped fresh parsley
20 -
1/2 teaspoon Italian seasoning
21 -
2 tablespoons grated parmesan cheese
# Instructions:
01 -
Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish or line it with parchment for easier lifting.
02 -
Keep the rolls connected and slice them in half horizontally. Place the bottom slab in the baking dish and set the top slab aside.
03 -
Stack the ham, salami, and pepperoni on a cutting board and chop into small bite-size pieces. Spread the chopped meat evenly over the bottom rolls, then cover with provolone.
04 -
Stir the melted butter, minced garlic, parsley, Italian seasoning, and parmesan in a small bowl. Brush a little on the cut side of the top rolls and the rest over the outside of the top slab.
05 -
Place the top slab cut side up on a small sheet pan or foil. Bake the bottom rolls with meat and cheese plus the buttered top slab for 10-12 minutes, until the cheese melts and the tops are golden.
06 -
While the rolls bake, mix romaine, red onion, pepperoncini, mayonnaise, red wine vinegar, olive oil, Dijon, oregano, salt, and black pepper. Taste and adjust with more vinegar or salt if needed.
07 -
Spoon the dressed chopped salad over the melted cheese. Add the toasted top slab, press gently, and cut into 12 sliders with a serrated knife. Serve warm right away.
# Good to know:
01 -
Best served immediately after adding the chopped salad.
02 -
Prep the meats, dressing, and garlic butter up to 1 day ahead and store separately.
03 -
For cleaner slices, let the baked base rest for 2 minutes before adding the salad.