The Best Italian Grinder Sliders
This post might have affiliate links. For full details please see my disclosure policy.
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. (Not kidding, I could drink the dressing). And the whole recipe comes together in 20 minutes for parties, picnics, game day, or lunch for a crowd!
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 or this gorgeous bruschetta on crostini. That’s right, subs aren’t just for lunch anymore, friends.
- These sliders are no-cook and come together in just 20 minutes.
- The toppings are totally customizable. Get crazy with it.
- The salad topping is incredible. Especially when you scoop up leftovers with potato chips!
Fresh ingredients are important!
Friends, I can’t stress this enough, but good ingredients matter here. Skip the pre-sliced meats, cheeses, and veggies. You’ll want good-quality, freshly-sliced deli turkey, salami, and provolone along with tomatoes, red onion, and other toppings you like (pickled, olives, etc.).
For the salad, fresh iceberg lettuce is key for a nice crunch. Then, you’ll need pepperoncini peppers, grated parmesan, mayo, red wine vinegar, garlic powder, oregano, red pepper flakes, Morton’s Kosher salt, and freshly-ground black pepper.
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
Toss the salad right before you add it to the sandwiches. Otherwise, the lettuce will leak water and make the salad soggy!
Make the sliders
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!
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.
Serving ideas & sides
Usually, I make Italian sub sliders as an appetizer with other snacks like slow cooker jalapeño popper dip or a real fan favorite, spicy deviled eggs. But, you can also make them for lunch. I especially love these sliders with potato chips or spicy ranch snack mix. And don’t forget strawberry iced tea or a cold beer!
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
The Best Italian Grinder Sliders
Ingredients
Sub Salad
- 1/2 cup mayonnaise (110 grams)
- 1 Tablespoon red wine vinegar (15 milliliters)
- 1 1/2 teaspoons pepperoncini pepper brine
- 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!
