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Hot Italian Sub Sliders

Hot Italian Sub Sliders are baked in a cast iron pan with melty provolone, salami, and ham layered inside buttery garlic-herb Hawaiian rolls. The tops bake until golden, with a foil-covered melt phase for juicy, cheesy layers.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Dinner
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 12 Hawaiian rolls Kept connected.
Cured meats and cheese
  • 0.5 lb sliced salami
  • 0.5 lb sliced ham
  • 8 provolone cheese Cheese slices.
Toppings
  • 0.25 cup banana peppers, sliced
Butter topping
  • 0.5 cup unsalted butter, melted
  • 2 tbsp Italian seasoning
  • 2 garlic cloves, minced Garlic cloves.
  • 1 tbsp grated Parmesan

Equipment

  • 1 cast iron skillet

Method
 

Bake-ready prep
  1. Preheat the oven to 350°F and grease a cast iron pan.
  2. Slice the connected Hawaiian rolls in half horizontally and place the bottom halves in the pan.
Layer the sliders
  1. Layer the sliced salami, sliced ham, provolone cheese, and banana peppers over the bottom rolls.
  2. Place the top halves of the rolls over the filling.
Butter, bake, and finish
  1. Whisk together the melted unsalted butter, Italian seasoning, minced garlic, and grated Parmesan until combined.
  2. Brush the butter mixture generously over the tops of the rolls, letting it run slightly down the sides.
  3. Cover with foil and bake for 15 minutes at 350°F, until the cheese is starting to melt visibly.
  4. Uncover and bake for 5 more minutes at 350°F until the tops are golden.
  5. Slice into individual sliders and serve warm.

Notes

Pro tip: lightly toast the Hawaiian rolls for 2-3 minutes before assembling if you want extra crunch under the melty filling. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the rolls can soften after thawing. If you want a lighter option, swap to low-sodium ham and use part-skim mozzarella instead of provolone while keeping the same bake times.