These Italian sliders pack all the deli counter favorites—salami, ham, pepperoni and provolone—into bite-sized, gooey sandwiches that bake up golden and irresistible. They’re the kind of recipe I reach for when I want something quick for game day, a crowd-pleasing potluck contribution, or an easy weeknight dinner that doesn’t feel like leftovers. If you like warm Italian comfort, you might also enjoy a cozy bowl like this creamy Parmesan Italian sausage ditalini soup alongside these sliders.
Why you’ll love this dish
These sliders combine familiar deli flavors with the convenience of a single baking dish. They’re quick to assemble, feed a crowd without fuss, and are endlessly customizable—use whatever sliced meats and cheeses you already have. Perfect for:
- Game days and casual gatherings
- Kid-friendly lunches (cut in smaller pieces)
- Easy make-ahead party trays
“I made these for a family movie night and everyone went back for seconds—the buttery, seasoned top and tangy dressed lettuce were the perfect combo.” — a happy home cook
Beyond the comfort factor, they’re practical: minimal cleanup, easy to scale up, and forgiving if you tweak the fillings.
Step-by-step overview
You’ll layer the components on split slider buns, brush the tops with seasoned melted butter, and bake until the cheese melts and the buns are golden. The process is mostly assembly: toss lettuce with dressing so it stays bright and crisp, chop or stack meats for even coverage, and watch the bake time so the tops brown without drying out the filling.
What you’ll need
- 8–10 oz chopped salami (about 1 cup)
- 8 oz diced ham
- 6–8 oz sliced pepperoni, chopped or stacked
- 6–8 provolone slices, torn or folded (or 1–1½ cups shredded provolone)
- 2 cups shredded lettuce (iceberg or romaine), loosely packed
- 1/3 cup Italian dressing (more or less, to taste)
- 12 slider buns (or a pack of King’s Hawaiian-style for a sweeter profile)
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, thyme)
- Salt and black pepper to taste
- Optional: thinly sliced red onion, pepperoncini, or banana peppers
Substitutions and notes:
- Swap provolone for mozzarella or fontina for a stretchier melt.
- Use a mayonnaise-based Italian dressing or vinaigrette depending on how tangy you like it.
- For lower sodium, choose reduced-sodium deli meats and check dressing labels.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine the chopped salami, diced ham, and chopped pepperoni. Fold in torn provolone so the cheese is distributed through the meat mixture.
- In another bowl, toss the shredded lettuce with the Italian dressing until evenly coated. Set aside in the fridge briefly if you like it extra crisp.
- Slice the slider buns in half horizontally. Arrange the bottom halves in the prepared baking dish so they sit snugly together in a single layer.
- Spread the meat-and-cheese mixture evenly over the bun bottoms. If using optional onions or peppers, scatter them over the meat layer.
- Spoon the dressed lettuce over the meat layer in an even layer.
- Place the top halves of the buns over the fillings, pressing down gently so everything holds together.
- Melt the butter and whisk in garlic powder, Italian seasoning, and a pinch of salt and pepper. Brush the seasoned butter generously over the tops of the buns, coating the edges too.
- Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes until the tops are golden and the cheese is melty. If you like a crispier top, broil for 1–2 minutes while watching closely.
- Let rest 2–3 minutes, then slice between buns and serve warm.
Food safety tip: keep deli meats chilled until ready to use and do not leave prepared sliders at room temperature for more than two hours.
Best ways to enjoy it
Serve these sliders warm and fresh from the oven. Pairing ideas:
- A crisp green salad and crunchy pickles for contrast.
- Potato chips or oven-roasted potato wedges for a casual spread.
- For a themed meal, serve with a hearty soup such as this savory Italian Penicillin Soup to lean into comforting Italian flavors.
For parties, arrange on a platter with toothpicks and a small bowl of extra Italian dressing or marinara for dipping.
Storage and reheating tips
- Refrigerating: Store leftover sliders airtight in the fridge for up to 3–4 days. To preserve texture, separate the bun tops from the bottoms if you expect to reheat only portions.
- Freezing: Wrap the entire assembled, unbaked slider tray tightly in plastic and foil and freeze up to 2 months. Bake from frozen at 350°F, covered, for 25–30 minutes, then uncover and bake 10–15 more minutes. Alternatively, freeze baked sliders well-wrapped and thaw overnight before reheating.
- Reheating: Reheat single servings in a 350°F oven for 8–10 minutes, or microwave for 30–60 seconds (microwaving softens the bun more). For a crisp top, finish under the broiler for 1 minute.
Always reheat leftovers until piping hot (165°F) for safety and best texture.
Pro chef tips
- Keep the lettuce dressed but not overdressed—too much dressing will make the buns soggy. Toss lightly and drain excess.
- Layer cheese among the meats as well as on top to ensure even melting.
- Brush butter on the sides of the buns too; this promotes even browning and adds flavor.
- If you prefer less sodium, rinse salty pepperoni briefly and pat dry to remove surface salt.
- Use a serrated knife to slice through the assembled tray cleanly, or chill 10 minutes before slicing for neater portions.
Creative twists
- Spicy Italian: add sliced pepperoncini, pickled jalapeños, or a spread of spicy mustard.
- Vegetarian version: replace meats with grilled vegetables (eggplant, zucchini, roasted red pepper) and add sun-dried tomatoes and more provolone or mozzarella.
- Caprese sliders: swap meats for fresh mozzarella, basil leaves, and tomato slices, then drizzle balsamic glaze after baking.
- Breakfast spin: top with a thin layer of scrambled eggs and swap provolone for cheddar; serve warm for a brunch slider.
Common questions
Q: How long does this take from start to finish?
A: Plan about 10–15 minutes for prep (chopping and assembly) and 25–30 minutes of baking, so roughly 35–45 minutes total.
Q: Can I make these ahead and bake later?
A: Yes. Assemble in the dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the covered bake time if starting cold. For longer storage, freeze as described above.
Q: Will the buns get soggy from the dressed lettuce?
A: Lightly coat the lettuce and drain excess dressing before adding. Layering the meat between the buns and the lettuce helps protect the bread from getting soggy too quickly.
Q: Can I change the cheese or meats?
A: Absolutely. Use mozzarella, fontina, or a sharper provolone. Swap in turkey or roast beef for the ham, or use all salami and capicola for a spicier, saltier profile.
Q: What’s the best way to reheat for a crowd?
A: Reheat the whole tray in the oven at 350°F until warmed through (about 15–20 minutes if refrigerated). Cover with foil for the first part then uncover to re-crisp the tops.
If you want more make-ahead crowd-pleasers or hearty Italian comfort ideas, these sliders are an easy, adaptable staple that’ll become a go-to in your rotation.