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Hot Italian Sub Sliders

Hot Italian sub sliders with buttery Hawaiian roll tops are baked until the provolone turns gooey and the rolls turn golden. Layered salami, pepperoni, ham, roasted red peppers, and banana peppers make every bite savory and evenly stacked.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls Hawaiian sweet rolls
Italian deli meats
  • 4 oz salami
  • 4 oz pepperoni
  • 4 oz ham
Cheese
  • 6 oz provolone cheese
Peppers
  • 0.5 cup roasted red peppers
  • 0.25 cup banana peppers
Butter glaze
  • 2 tbsp butter, melted
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble and bake
  1. Preheat oven to 350F and position a rack in the middle; heat until fully ready, about 10 minutes (visual cue: oven reaches temperature indicator).
  2. Slice the Hawaiian sweet rolls and place the bottoms in a greased 9x13 pan in a single even layer (visual cue: pan bottom is covered).
  3. Layer the salami, pepperoni, ham, provolone cheese, roasted red peppers, and banana peppers over the roll bottoms (visual cue: colorful peppers and cheese cover the meat).
  4. Place the roll tops back on to enclose the filling (visual cue: tops look level with no gaps).
  5. Mix melted butter with Italian seasoning and garlic powder, then brush over the roll tops thoroughly (visual cue: glossy, golden coating).
  6. Cover the pan with foil and bake at 350F for 15 minutes (visual cue: cheese softens and sides look lightly steamy).
  7. Uncover and bake at 350F for 5 more minutes until tops look deeper golden (visual cue: browned edges and bubbly provolone).
  8. Let cool briefly, then slice into sliders and serve warm (visual cue: clean slices hold their layers).

Notes

Pro tip: you can assemble night before, cover, and refrigerate; bake straight from cold, adding 3–5 minutes to the foil-covered time if needed. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended for best roll texture. For a lighter option, use reduced-sodium deli meats and low-moisture provolone so the sliders still melt cleanly.