The Best Italian Grinder Sliders
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 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!
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.
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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