These Italian Sliders are everything you love about an Italian sub, turned into the ultimate hand-held favorite. Made on the classic King's Hawaiian rolls, they're piled high with layers of Italian meats, cheeses, and lettuce with a sub dressing that'll blow your taste buds away. After two decades of football parties, few recipes have earned rave reviews like these.
Hawaiian bun sliders are just one of the Super Bowl food ideas in our game day recipes collection. It's everything a sports fan needs to stay fueled while watching the big game!
For more than 25 years, I was responsible for dinner every night for a family of seven, plus I feed a big extended family most weekends during football season. That kind of repetition teaches you a lot.
I have learned which recipes are easy, dependable, and guaranteed to make people happy. These Hawaiian bun slider sandwiches layered with Italian sub ingredients are one of those recipes. Perfect for weeknight dinners (serve with potato chips), potlucks, or game days when you need something that just works.
This one is inspired by the ingredients in our Italian Chopped Salad and the process of our Shredded Chicken Sliders.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned its spot:
- Mostly because it's just that good! The flavors are spot-on, the balance is right, and people genuinely love them.
- They are also incredibly versatile: potlucks, football games, and an easy dinner. You name it, this recipe works!
Ingredients for Italian sliders
This recipe requires the usual Italian sub sandwich ingredients but with Hawaiian buns instead of crusty bread.
- Hawaiian Rolls: The classic King's Hawaiian Rolls are perfect due to their size and softness.
- Pepperoni: Large slices of cured pepperoni. Perfect for layering and adding that salty bite you expect from a good Italian-style sandwich.
- Salami: Italian-style salami for depth and classic flavor.
- Turkey: Thin-sliced turkey is best. Even better if you can get it sliced fresh at the deli.
- Provolone: Smoked provolone is the classic cheese for these sandwiches. Adds a touch of creaminess without overpowering the other flavors.
- Red onion: These have the best flavor without being too biting or too sweet, but feel free to use what you have on hand.
- Tomato: Romas or on-the-vine tomatoes usually have the best flavor, but they should be small to medium size to fit well. The large beefsteak kind will make these hard to cut once assembled.
- Iceberg lettuce: Crispy and mild is what we want here. Its main purpose is to carry the dressing throughout the mini sandwiches.
- Peperoncini: Don't skip these! They provide that essential pop of vinegar and brightness that makes the sandwich.
- Red wine vinegar: Mild enough to complement the other ingredients.
- Honey: Just a smidge for balance and a touch of sweetness.
- Olive oil: Good tasting olive oil will add even more flavor.
- Butter: Brushed on the rolls before baking them, adding flavor and tastiness.
- Herbs and spices: A simple blend of garlic powder, oregano, and basil for both the topping and the dressing for flavor throughout.
Helpful kitchen tools
How to make Italian sliders on Hawaiian rolls
This recipe is a little different from most slider recipes that assemble everything and bake it all at once. We wanted a true Italian sandwich experience which means the fillings are served cold. Instead, we toast the tops and inside of the buns at the same time and then assemble.
Start by adding the thinly sliced red onion to a bowl and covering it with cold water. This helps to remove the sharp edge and soften the flavor.
Cut the buns in half and place the bottoms on one half and the tops on the other half.
Stir together the melted butter, garlic powder, dried oregano, and salt. Brush the tops with the butter mixture. Bake at 350ºF in the oven for 10-15 minutes or until they are golden brown, toasted, and all the butter has absorbed.
While the rolls are toasting, make the dressing. In a medium bowl add the red wine vinegar, olive oil, honey, seasonings, and the chopped peperoncini. Whisk together until evenly combined.
Add the thinly sliced iceberg lettuce to the top of the dressing and mix thoroughly.
Layer the deli meats onto the buns: turkey, pepperoni, and salami.
Next, layer on the provolone cheese, overlapping as needed to keep everything neatly tucked in.
Next, the tomato gets layered on top of the provolone.
Sprinkle the strained, thinly-sliced onion evenly across the tomatoes.
Next, spread the dressed lettuce evenly across the other fillings.
Finally, set the top of the buns onto the fillings. Make sure the tops and bottoms are going the same direction as the bottom layer so that they are easier to cut.
Hint: Keeping the soft rolls connected while slicing is key here. Take the entire package out of the bag and unfold the sides of the tray, but leave the buns sitting on the tray. Using a long serrated knife, carefully slice through the middle in one horizontal cut. Once sliced, gently lift off the top layer of rolls so that they stay intact and ready for assembling.
Variations or substitutions
- Romaine isn't quite as crispy, but works in a pinch. For extra flavor and a peppery bite, use arugula.
- Sliced mozzarella can be used in place of the provolone, but stay away from fresh mozzarella as it is too wet and will make the rolls soggy.
- Banana peppers can be used in place of the peperoncinis.
- These are great with ham, either instead of or in addition to the turkey.
- To make the dressing a little creamy, stir in a tablespoon or two of mayonnaise.
What to serve with
These would be a delicious part of a game day spread. Add some of these to complete your menu:
How to prep sliders ahead
These sliders are best when assembled fresh, but most of the prep can be done up to a day ahead. You can make the butter topping, prepare the dressing, slice the lettuce (keep it separate from the dressing until serving), and slice the onions and tomatoes. Measure out the meats and cheese and store everything in the refrigerator until you are ready to assemble. I recommend slicing the buns at the last minute so that they stay soft and don't dry out.
FAQs
If there are any leftover sliders, store in an airtight in the refrigerator. The bottoms can get a little soggy, but they'll stay good for up to 2 days after making. Not quite as good as fresh but totally edible.
Yes! We prefer to serve these cold but feel free to warm them through with just the meat and cheese on the rolls. Once those ingredients are warmed through, remove the top rolls and layer on the tomato, onion, and lettuce.
Tips & tricks
- When slicing the buns horizontally, work hard to keep the rolls intact.
- Be sure that all the liquid butter has absorbed into the rolls before removing from the oven so that they rolls do not become soggy.
- Texture is really important in this sandwich. Be sure that the meats, cheese, onion, lettuce, and tomatoes are all thinly sliced.
More recipes
Looking for other recipes like this? Try these:
Recipe
Easy Italian Sliders (Incredibly Delicious!)
Equipment
Ingredients
Butter Mixture
- 24 pack Hawaiian rolls
- 4 tablespoon butter melted
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
Filling
- 10 oz turkey
- 4 oz salami
- 4 oz pepperoni
- 12 slices provolone cheese
Toppings
- 1 head lettuce very thinly sliced - about 4 cups
- ½ red onion thinly sliced - rinsed in cold water
- 2 tomatoes thinly sliced
- 1½ tablespoon red wine vinegar
- 3 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon basil
- ½ teaspoon oregano
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup pepperoncini minced
Instructions
- Preheat the oven to 350ºF. Put onion in a bowl and cover with cold water. Set aside.½ red onion
- Mix melted butter and seasonings together in a bowl. Set aside.4 tablespoon butter, ½ teaspoon garlic powder, ½ teaspoon oregano, ½ teaspoon salt
- Remove Hawaiian buns from the bag without separating. Using a long serrated knife, cut the rolls in half being careful to keep them all intact. Place on a 13x18 inch sheet pan with the bottom cut side up and the cut side of the top, down. Brush the tops and the cut face of the buns with butter. *See photo in post. Place in the oven for 10-15 minutes or until toasted and butter has absorbed. **To be clear, the buns get toasted and then the sandwiches get assembled.24 pack Hawaiian rolls
- While the rolls are in the oven, make the dressing in the bottom of a medium bowl. Add the lettuce and mix together.1½ tablespoon red wine vinegar, 3 tablespoon olive oil, 1 teaspoon honey, ½ teaspoon basil, ½ teaspoon oregano, ⅛ teaspoon salt, ⅛ teaspoon pepper, ⅓ cup pepperoncini, 1 head lettuce
- Remove from oven and assemble: turkey, pepperoni, salami, cheese, tomato, onion, and lettuce. Place the top buns back on and cut into individual sandwiches.10 oz turkey, 4 oz salami, 4 oz pepperoni, 12 slices provolone cheese, 2 tomatoes
Notes
- When slicing the buns horizontally, work hard to keep the rolls intact.
- Be sure that all the liquid butter has absorbed into the rolls before removing from the oven so that they rolls do not become soggy.
- Texture is really important in this sandwich. Be sure that the meats, cheese, onion, lettuce, and tomatoes are all thinly sliced.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Darla says
These are such a delicious, easy dinner. They came together quickly, and we all enjoyed them. I love that you make the dressing, and it doesn't come from a bottle. We ate them with roasted carrots for a quick weekend meal.
Misty says
Thanks for sharing your feedback, Darla! It makes our day every time we read a review like this!
Misty says
These are great for football parties. They're packed with flavor and absolutely delicious!