Meet my favorite sandwich situation of all time! These Italian grinder sliders are layered with turkey, salami, provolone, and the best ever salad tossed in creamy Italian dressing. I am truly obsessed. Make them for parties, picnics, game day, or lunch for a crowd!

Italian grinder sliders on a wood board next to a glass of beer and potato chips on a tan background.

When it’s not snowing outside, me and Marc’s favorite activity is to ride our bikes to a nearby dive bar/pizza place/sandwich shop for a pint of cheap beer and a sub. It’s one of my favorite warm-weather activities and totally worth having to bike up the big hill we live on, full of beer and deli meat.

While Marc and I have different tastes when it comes to some things (ice cream, pizza toppings, etc.), one thing we can agree on every time is that Italian subs are the elite sandwich. Layer a roll with salami and smother everything with Italian dressing? I’m so in.

These sliders are inspired by the classic grinder we all know and love. They have turkey, salami, provolone, and veggies. Plus a crunchy salad inspired by one I used to make when I was in culinary school.

Obviously, these subs are great for lunch. But I especially love them for picnics, parties, and happy hours along with other Italian-inspired apps like lemony whipped ricotta, bruschetta on crostini, or marinated mozzarella balls!

My favorite sandwich, but smaller

What I love about sliders is that 1. they’re so much easier to eat than a big sandwich and 2. you can make them as an appetizer! That’s right, subs aren’t just for lunch anymore, friends.

  • These sliders are no-cook and the toppings are totally customizable.
  • You can make them for parties, game day, picnics, or happy hour at home.
  • The salad topping is incredible. Especially when you scoop up leftovers with potato chips!

Ingredient list & variations

White and brown bowls of turkey, salami, cheese, veggies, mayo, spices, peppers, and vinegar on a tan counter next to rolls.

Salad + dressing

  • Mayo – to make the dressing a little creamy! I like Best Foods/Hellmann’s.
  • Red wine vinegar – for a little tang. You can also use white wine vinegar.
  • Spices – garlic powder, oregano, and red pepper flakes.
  • Parmesan – use freshly-grated for the best flavor!
  • Lettuce – iceberg is my go-to for subs. But you could also use romaine or green leaf.
  • Pepperoncini peppers – you’ll need both the peppers and the brine.
  • Salt & pepper – Morton’s Kosher salt and freshly-ground black pepper.

Sliders

  • Rolls – crusty white rolls are classic in Italian subs. I usually find small rolls in the bakery aisle of the grocery store.
  • Deli meat – my favorite combo is turkey and salami! But feel free to use a combo of ham, prosciutto, mortadella, capicola, or any of your favorites.
  • Cheese – provolone is the obvious choice here, but mozzarella or Swiss would work too.
  • Veggies – tomato, red onion, olives, pickles, whatever you like.

A note on Hawaiian rolls

Hawaiian rolls are always a popular choice for sliders. But honestly, when I tested them in this recipe, they got soggy super quick. The soft bread soaks up the dressing like a sponge. Obviously, you can use them if you like, but I wouldn’t necessarily recommend it. If you can find a crusty white roll, that’s a better choice!

Italian sub salad

A white bowl of mayo, vinegar, spices, and parmesan on a tan counter.
Whisk the mayo, red wine vinegar, pepperoncini brine, spices, parmesan, salt, & pepper.
A white bowl of creamy Italian dressing, lettuce, and pepperoncini peppers on a tan counter.
Combine the iceberg lettuce, chopped pepperoncini peppers, and half of the dressing.
A white bowl of Italian sub salad on a beige table.
Toss the salad until it’s well-mixed. Taste and add more dressing if needed.

Toss the salad right before you add it to the sandwiches. Otherwise, the lettuce will leak water and make the salad soggy!

Dressing consistency

You can add more red wine vinegar or pepperoncini brine to the dressing, but you don’t want it to be too thin. It should be thick and creamy, like a Caesar dressing. Otherwise, it will just drip right out of the sandwiches. Not a huge deal, just messy!

Make the sliders

A hand using a bread knife to slice rolls on a tan counter.
Use a sharp bread knife to slice the rolls in half.
A roll layered with turkey, salami, and cheese on a tan background.
Layer the rolls with turkey, salami, and provolone cheese.
An Italian grinder slider on a tan counter.
Add a scoop of salad, red onions, tomatoes, & other toppings.

I like to salt the tomatoes for 10-15 minutes to remove extra water. I also like to soak the red onions in ice water to draw out the sharp oniony flavor. Up to you!

Italian sub sliders on a wood board next to a glass of beer and potato chips on a warm stone table.
Feel free to add more toppings like olives & pickles.
Three Italian grinder sliders on a wood board next to a glass of beer and white plate of potato chips with a tan backdrop.
Keep everything layered with a sandwich pick.

Make the sliders right before serving!

Sadly, this is not a make-ahead recipe. The veggies will make the bread soggy which makes for a real bummer of a sandwich. You can prep all the ingredients in advance though! Whisk up the dressing and slice the veggies, rolls, and cheese a few hours in advance. Then, right before serving, toss the salad, layer the sliders, and you’re good to go.

If you’re serving these at a party, you can also make a slider bar! Just set out the ingredients and let your friends layer their own sandwiches with their favorite toppings.

Serving ideas & sides

Usually, I make Italian sub sliders as an appetizer with other snacks like slow cooker jalapeño popper dip, pepper jelly goat cheese tartlets, or spicy deviled eggs. But, you can also make them for lunch. I especially love these sliders with potato chips, spicy ranch snack mix, or everything bagel popcorn. And don’t forget strawberry iced tea or a cold beer!

Yield

This recipe makes 12 sliders but you can totally double or even triple it. It’s also super easy to halve if you’re making sandwiches for a smaller group.

A hand grabbing a sandwich off of a wood board of Italian grinder sliders next to a glass of beer and potato chips on a beige backdrop.

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The Best Italian Grinder Sliders

Yield: 12 sliders
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Meet my favorite sandwich situation of all time! These Italian grinder sliders are layered with turkey, salami, provolone, and the best ever salad tossed in creamy Italian dressing. I am truly obsessed. Make them for parties, picnics, game day, or lunch for a crowd!

Ingredients

Sub Salad

  • 1/2 cup mayonnaise (110 grams)
  • 1 Tablespoon red wine vinegar (15 milliliters)
  • 1/2 Tablespoon pepperoncini pepper brine (8 milliliters)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 3 Tablespoons freshly-grated parmesan (12 grams)
  • Kosher salt and freshly-ground black pepper, to taste
  • 4 cups thinly-sliced iceberg lettuce (160 grams/1 head of lettuce)
  • 1/3 cup sliced pepperoncini peppers, roughly chopped (35 grams)

Grinder Sliders

  • 12 slider rolls, sliced in half
  • 1 pound sliced turkey (454 grams)
  • 1/2 pound sliced salami (226 grams)
  • 1/2 pound sliced provolone cheese (226 grams)
  • 1/2 small red onion, thinly sliced
  • 2 vine tomatoes, cut into 6 slices each
  • Kosher salt and freshly-ground black pepper, to taste

Equipment

  • Sandwich picks optional

Instructions 

Sub Salad

  • Add the mayo, red wine vinegar, pepperoncini brine, garlic powder, oregano, red pepper flakes, grated parmesan, salt, and pepper to a small bowl or large jar. Whisk until the dressing is very smooth. Taste and add more salt, pepper, and spices if needed.
  • Add the iceberg lettuce and pepperoncini peppers to a medium bowl. Add half the dressing and toss to combine. Taste and add more dressing until you reach your desired consistency.

Grinder Sliders

  • To make the sliders, divide the sliced turkey and salami between the bottom halves of the slider rolls. Add a slice of provolone cheese on top of each sandwich.
  • Top each slider with a big scoop of the sub salad, a small handful of sliced red onions, and a slice of tomato. Season with salt and pepper. Finish the sliders with the top halves of the rolls. Skewer the sandwiches with a pick to keep everything together, if desired. Enjoy immediately!

Notes

Feel free to use any Italian meats like prosciutto, mortadella, or capicola. You can also add other toppings like olives, pickles, etc.
Honestly, I don’t recommend using Hawaiian rolls in this recipe. The soft bread soaks up the dressing like a sponge. Obviously, you can use them if you like, but a crusty white roll is a better choice!
This is not a make-ahead recipe! Toss the salad and make the sliders right before serving or the sandwiches will get soggy. You can whisk up the dressing and slice the veggies a few hours in advance though.
I like to salt the tomatoes for 10-15 minutes to remove extra water. I also like to soak the red onions in ice water to draw out the sharp oniony flavor. Up to you!
If you’re serving these at a party, try setting up a slider bar. Just set out the ingredients and let your friends layer their own sandwiches with their favorite toppings.
Cuisine: American
Course: Appetizer
Serving: 1slider, Calories: 309kcal, Carbohydrates: 21g, Protein: 18g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 42mg, Sodium: 1069mg, Potassium: 278mg, Fiber: 2g, Sugar: 4g, Vitamin C: 6mg, Calcium: 198mg, Iron: 1mg
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