These easy Italian sliders are best when they’re served warm from the oven because the cheese is melty and gooey, and the assorted deli cuts sandwiched between the cheese are incredibly delicious.
Lastly, the browned, buttery tops of the sliders just make these crowd-pleasing sliders a must for any occasion!
Super Easy Italian Sliders
There’s not much to say about these cute little slider buns except they’re super easy, super tasty, and can easily feed a crowd! With minimal effort, these adorable little munchies will bring smiles to all who sample them!
And then just watch.. everyone wants the recipe – this can be our little wonderful secret! Wanna know how to make these easy Italian sliders?
How do I make these tasty Italian sliders?
You want to start off with a dozen tray buns. Or rolls, Or whatever you might want to call them. They should be connected so that it makes making the sliders so much easier.
Making sliders one at a time is laborious and boring. We want quick, easy, and delicious!
So you’ll want to preheat the oven to 350. Taking a long knife, cut the whole tray of buns HORIZONTALLY. Take your time with this, you’ll want to do it as evenly as possible. If you dip here or there or get it a bit crooked, big deal. It all tastes amazing in the end anyway!
Spread the buns with the grainy mustard. No grainy mustard? No problem, use:
- yellow mustard
- Dijon mustard
- honey mustard (it won’t make it so much Italian after that, but it WILL make it tasty, and that’s all that matters here!)
The meats I used for these sliders are ham, salami, and mortadella deli meats. You can use whatever you’d like, but if you want an Italian flair, stick to the salami’s, capricolas, and such.
For the tray of buns, I used about 6 – 8 slices EACH of all three types of meat.
Adding cheese to these easy sliders
Now for the cheeses. Again, go for what you prefer, but to keep these in the Italian realm, go for things like Provolone, or even Mozzarella.
If you wanted to be extra, you could even grate some parmesan over the tops of the meat before placing the top row of buns on, and really, who can be mad at extra yummy cheese on their Italian sandwiches? Not me.
Heck, even using a cheese snuggled up with some peppers could be used, which would be even more delicious.
I’m drooling as I write this. Seriously.
Ok, so just basically layer your meat and cheese on the buns, and then replace the top. Melt the butter/garlic/parsley mixture, brush it on, and voila!!
Throw that pretty deliciousness into the oven.
After the sliders have warmed through, and the cheese has melted and the tops of the buns are golden, take them out and let them sit for just a few minutes.
You want a yummy slider recipe that’s not hot as blazes right?? lol.
Let them cool slightly so you don’t burn your taste buds to shreds.
How do I feed more than 6 – 12 people with these cute easy Italian sliders??
It’s incredibly easy to double the recipe.
I probably wouldn’t bake more than two sets of sliders in the oven at one time, unless you have a gigantic oven, .. which hey, you might… in such case, go to town and do your thing!
But yes, doubling or even tripling this recipe is easy as pie and so you can feed as many people as you want – that’s what’s so great about this recipe.
It’s super easy to feed a crowd!
If you’re looking for a few other sandwich-y type recipes, click to check out this Instant Pot Mississippi Pork Dips recipe, or these buffalo chicken boats. All those recipes are designed for super easy party food!
Also, if you’re looking for a super cute side to serve with the sliders, how about this Easy Creamy Broccoli Salad from Inspired Taste? I think this salad is so delicious and would pair easily with any of the other sandwiches I mentioned.
Oh! I almost forgot. I have another slider recipe that’s just fantastic – my Chicken Cordon Bleu Sliders! These are excellent if you enjoy those specific flavors and are just as easy to make!
Can I make these sliders ahead of time?
Yes, absolutely. Assemble the sliders up to the point of putting on the buttery topping. Wait until you’re ready to put them into the oven to butter them up.
You could make them the morning of the day you want to serve them. Place them in the dish you’ll bake them in, assemble, and then cover tightly with plastic wrap and keep them in the fridge until you’re ready to bake.
Can I freeze these sliders?
I really wouldn’t. They’re best when fresh.
Thank you SO much for taking the time and stopping by The Salty Pot today! I hope you have a wonderful day!! (and a wonderful party!! 😉
Easy Italian Sliders
These Easy Italian Sliders are made up of savory deli meats, provolone cheese, seasonings, and deliciously fresh buns. When served warm, the flavorful meats with the melty cheese make this combination of slider requested over and over at all the functions!
Ingredients
- 12 buns, a tray of buns
- 6 - 8 ham slices
- 6 - 8 salami slices
- 6 - 8 mortadella slices
- 12 - 18 provolone slices
- 2-3 tablespoon grainy mustard
- ¼ c butter
- 1 tablespoon minced garlic
- as desired, parsley
Instructions
- Preheat oven to 350
- Cut the tray of buns horizontally
- Fit the bottom buns (still attached to eachother) onto, or into a baking sheet or pan
- Spread with the mustard
- Begin layering the pieces of mortadella, then slices of cheese, then the salami, then the cheese, etc.
- When all layers are done, replace the top layer of the buns.
- Melt the butter and add the garlic and parsley. Brush onto the top of the buns
- Bake in the oven for approximately 12 - 15 minutes or until the cheese has melted and the tops of the buns are browned.
- Remove and let rest for 10 minutes, then cut and serve!
- Enjoy!
Notes
Be sure to use the freshest ingredients possible. The buns should be soft and fresh as they will crisp up nicely in the oven.
Feel free to mix up the cheeses to what you have on hand or what your preferences are.
If you don't have a seedy dijon mustard, regular dijon works, or even a ball park mustard does as well, but use sparingly.
Nutrition Information:
Yield: 12 Serving Size: 1 bunAmount Per Serving: Calories: 438Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 1394mgCarbohydrates: 26gFiber: 1gSugar: 4gProtein: 29g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
**BEFORE YOU GO, DON’T FORGET TO PIN THIS ITALIAN SLIDERS RECIPE PIN TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!!**
Hi, can i put these in an air fryer to heat up?
Hi Jenn, I’ve never done it to be honest, but I think it’s worth a shot. I would keep the temp on the lower side, and also cover the sliders with foil so they don’t burn on the top before heating through. If you try it, please let me know and I’ll update the post!
It says 6-8 slices of each meat but the pictures show 12. can you clarify for me? Thanks!
Lori
Hi Lori – It’s really a case of ‘it depends’. lol…. It will depend on the size of the slices you’re using and the size of the slider buns. I like to buy extra to make sure there’s good coverage and if there’s extra, it’s a cook’s snack! Hope this helps!
This may be a stupid question, I am really interested in making this for a get together coming up. They don’t look like they can be pulled apart. Do they cut nicely once they are out of the oven and sit for 5 minutes?
The comments all are very positive, I just want to be prepared, before I serve them.
Thanks,
Jean
Hi Jean! Your question is not stupid at all! So yes, they can be pulled apart, but they may not pull apart as cleanly as you might want. So if you want a nice, clean separation, then maybe it’s best to use a knife when they come out of the oven. Your other option is to pull apart the buns individually and then place them back together closely, and pre-slicing the meats and cheese so they sort of stick to their own buns when you pull them apart after baking.
Honestly though, I’ve never had a problem with pulling them apart because most ppl will take one or two at a time and they separate nicely. But again, if you want clean individual cuts, just slice them when they are done baking. I hope this helps!
I made these tonight for dinner and it was a huge hit! My husband asked me when I came back from the grocery store, “What did you find in Pinterest?”. I told him and his only thing is he does not like mustard. When I made them, he could smell them. Once they came out of the oven, he was foaming at the mouth. He loved them! I am always looking for something different to make. This was very quick, very easy and tasted absolutely amazing!
Sandra
Ammon, ID
Oh Sandra, I’m absolutely thrilled that you and your hubby enjoyed the sliders!! They are really easy to make and you get a huge bang for your flavor buck with these sliders. Thank you SO much for taking your time to comment on the blog!!
These look so good. Having Bunco party Thursday night at my house going to fix these. Any suggestions what to serve with them? Pasta salad, salad , beans ,chips ? Need ideals. Thanks so much
Thank you Betty!! They are really delicious 🙂 Everything you suggested would go really well with these sliders. They’re so versatile. Pasta salad would be a fantastic pairing for sure! Marinated veggie salads go well too. Let me know what you served with them and have fun at the Bunco party!
LOVE this recipe. ❤️💕
We’ve made it twice this week. I have to double it for my family. I work such long hours but I can make them fast and hot when I get home.
thanks Thanks THANKS‼️,
Dobie
Thanks so much for making my day Dobie!!!! Yaaaaayyy!!!
These look delicious and easy enough – will definitely be trying them at the next get together. Also, this is may sound weird, but I love your writing style… I typically skim through articles like these until I get to the recipe, but I was abnormally engaged with your words! 🙂
Thank you SO much, Elizabeth!!! You TOTALLY made my day!!!! (The blogging industry isn’t for the faint of heart, believe it or not, so when I read comments like this, it makes all the long hours and hard work COMPLETELY worth it!!!)
Tried these tonight with fresh fruit and yogurt on the side. Even my picky eaters love them! Thanks for sharing!
Yaaaayyy!!! That’s so awesome Shannon!! I”m thrilled that everyone liked the recipe!! Thank you for taking your time and commenting!
Would you knownoff the top of your head the calories for these?
Hey Kyle! I don’t know off the top of my head, no, but if you go to My Fitness Pal, they have a calorie calculator that I hear is pretty good. Sorry I couldn’t help you more on this!
I was wondering if you are only two, can you freeze the rest. If so how long can you freeze them. I love the idea of ham and salami, but can I omit Mortedella and replace that with turkey and replace provolone with Swiss. Sincerely, Sylvia
Hello Sylvia!! So nice to hear from you and thank you for taking the time to comment 🙂
Ok, so yes, I think you can freeze them. That being said, I’ve never done it personally, however, if I were to, I would assemble them in smaller groups, maybe 4 or 6 at a time. Then, I would also freeze them UNBAKED. That way, when you’re ready, you can either thaw the amount you want to eat and put them in the oven. I don’t know how well they would reheat already baked. I would simply freeze them assembled but unbaked so that they would be much fresher tasting when you want to bake them up.
You can certainly omit whatever meats and cheeses you prefer and replace with your favorites! Some cheeses melt differently than others, so just keep that in mind, but as far as taste goes, it’s all up to whatever you find delicious! I’d love to hear from you when you make this recipe up Sylvia! Have a wonderful day!
Could I prep this the night before a party then add the garlic butter before I put it in the oven?
Hi Ehm! You know, I think you could. The only thing I would be really sure of is to cover the entire thing (tray buns with all ingredients) with plastic wrap and place it in the fridge. The bread would dry out if it wasn’t covered properly. Other than that, I don’t see why you couldn’t!
Let it come to room temperature before you put it in the oven though because you want everything to be heated through before the tops get brown. 🙂
Let me know how it goes, and thanks so much for commenting!!
These are REALLY GOOD!
Thank you so much for commenting Jessica!!!