These irresistible Hot Italian Sub Sliders will disappear from your appetizer table in an instant. Thick stack of deli meats, gooey provolone, toasted buttered rolls, homemade aioli, and muffaletta make these sliders more than a little bit extra.
Serve Italian Sub Sliders with a tall beer, chips and dip, and you have Super Bowl Sunday covered.
Impress Your Guests With the Perfect Grazing Buffet
It is sometimes hard to decide what to prepare for a large group. Casual or grazing type parties can be especially difficult. Unlike a formal dinner, where the meal progression is very straight forward, a grazing event can leave you with a buffet of questions. What do I serve? Will it be filling enough? Can people eat this easily without utensils? Can I make this in a large batch? Will it take a lot of maintenance to serve?
To answer these questions, I try to plan my grazing line around one main item much like I would do a seated meal. However, instead of a steak, I choose a hearty appetizer like a slider or pin wheel roll. Choose something you would like to make a meal of and then add supporting items. This would be where a vegetable platter and some chips and salsa would come in. Finish your table with something sweet, like cookies or kettle corn. This formula is a winner every time.
The Hot Italian Sub Sliders are a great addition to any grazing buffet. They can be eaten hot or cold. They can be assembled ahead and then popped in the oven at the last-minute. You can make them in batches big or small. They are definitely a delicious and filling finger food.
Quick and easy muffaletta made with carrots, celery, red onion, green olives, roasted peppers, vinegar, lemon juice, salt, and pepper.
Cluster rolls layered with aioli, salami, ham, turkey, provolone, and muffaletta.
Up close with a few Italian Sub Sliders.
"📖 Recipe"
Italian Sub Sliders
Ingredients
Sandwich Components
- 2 Packages Dinner Rolls Cluster Rolls (White Bread)
- 1 Lb Sliced Dry Salami
- ½ Lb Deli Black Forest Ham Thinly Sliced
- ½ Lb Deli Roasted Turkey Thinly Sliced
- 1 Lb Sliced Provalone Cheese
- ½ Cup Garlic Aoli
- 1 Cup Home Made Muffaletta
- 4 tablespoon Melted Butter
- ¼ Cup Grated Parmesan Cheese
Muffaletta
- 2 Stalks Celery
- 1 Carrot
- ½ Small Red Onion
- ¼ Cup Roasted Red Peppers
- ¼ Cup Spanish Olives
- 2 tablespoon Red Wine Vinegar
- 2 tablespoon Lemon Juice
- 3 Cloves garlic
- ½ teaspoon Black Pepper
- 1 Tsp Hot Sauce Vinegar Based (Optional)
Garlic Aioli
- ½ Cup Mayonaise
- 2 Tbsp Lemon Juice ½ Lemon Juiced
- 3 Cloves garlic Pressed Or Minced Fine
- 1 tablespoon Fresh Parsley Minced
- ½ teaspoon Black Pepper
Instructions
- Preheat oven to 375°. Get all of the slider ingredients out and organized near your cutting board. Line one or two sheet pans with parchment paper. You may be able to fit both packages on one tray.
- Carefully cut the cluster rolls in half long ways. This will leave you with a block of tops all together and a block of bottoms all together. Do not separate the package into individual rolls.
- Lay the bottoms on a sheet pan and begin to assemble the sliders.
- First, spread a generous amount of aioli evenly over the bottoms. Then make a layer of salami, then ham, then turkey. Next make a layer of sliced provolone. Be sure to overlap a little so that every slider gets good cheese coverage. Last spread the muffaletta over the provolone.
- Put the tops back on, try to line them up at the corners. Drizzle or brush melted butter over the top and then sprinkle with Parmesan cheese.
- Bake on 375° for 20 minutes. Let cool for 5, then cut into 24 individual sliders and serve.
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