Chopped Italian Sliders (with Hawaiian Rolls)

These pull-apart chopped Italian sliders layer two kinds of cheese, three deli meats, and tangy banana peppers on sweet Hawaiian rolls all in one pan. The best part is they're baked in fifteen minutes. They’re the perfect “feed a crowd” appetizer next to BBQ chicken sliders, go beautifully alongside these Wingstop Fries, and disappear as fast as these crack burgers at game-day gatherings.

Why I Love These Italian Sliders

I’ve made more slider recipes than I can count—game days, family parties, even lazy weeknight dinners—and these Italian sliders are easily one of my all-time favorites. Cutting through the whole pack of King's Hawaiian rolls in one swoop makes the prep ridiculously fast, which is a lifesaver when I’m feeding a crowd or juggling a dozen other dishes.

The flavor is bar none, too. Brushing the garlic-herb butter over the tops adds that golden, toasty crunch while letting the buttery flavor drip down through every layer. The inside stays pillowy-soft, the cheese melts into every corner, and the result is always the same: an empty tray and lots of recipe requests!

Ingredients You’ll Need

For the Sliders:

• 12-count Hawaiian sweet rolls (9-count works too)
• 6 slices provolone cheese
• 12 slices pepperoni
• 6 slices salami
• 6 slices ham —or turkey, if you prefer
• ¼ cup banana pepper rings (patted dry)
• ½ small red onion, thinly sliced
• 6 slices mozzarella cheese

The Butter Topping:

• 2 tablespoon unsalted butter, melted
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder

To Finish:

• Grated Parmesan cheese, for topping
• Warm marinara sauce, for dipping

How To Make Italian Sliders

Step 1 – Prep the Rolls:

Preheat the oven to 350 °F (175 °C). Grease a sheet pan. Without separating the rolls, slice the whole loaf horizontally and place the bottom half on the pan.

Step 2 – Layer the Good Stuff:

Cover the bottom rolls with provolone. Add pepperoni, salami, and ham. Scatter banana peppers and red-onion slices over the meat. Lay mozzarella on top.

Step 3 – Butter & Bake:

Place the roll tops back on. Stir melted butter with Italian seasoning and garlic powder, then brush it generously over the rolls.

Step 4 – Finish & Serve:

Sprinkle with Parmesan while hot, cut into individual sliders, and serve with warm marinara for dipping.

My Expert Tips For The Best Italian Sliders

• “Book-Slice” Shortcut – I learned this trick during a concession-stand rush at my son’s Little League tournament. Keep the entire block of Hawaiian rolls glued together and run a long bread knife straight through the middle—exactly like halving a hardcover book. Because the tops and bottoms stay aligned, you avoid fussing with twelve loose lids, and the fillings stay neatly inside the “pages” instead of sliding out the sides. Bonus: you spread sauce or butter once over a single surface, so assembly time drops from minutes to seconds—gold when hungry kids are orbiting the kitchen.
• Dry the Peppers – Banana peppers arrive packed in a salty brine that can be 80 percent water. If you plunk those wet rings straight onto the rolls, gravity pulls the liquid down, the bottom bread soaks it up like a sponge, and you end up with a mushy base that tears instead of holding the stack. A quick pat with a paper towel removes surface moisture but keeps the bright, tangy flavor. I did a side-by-side test: the “pat-dry” batch stayed fluffy for hours; the “straight-from-the-jar” batch was soggy in ten minutes. Lesson learned—towel first, crunch later.
• Cheese Shield Strategy – Provolone has less moisture than mozzarella and melts into a thin, protective sheet at about 150 °F. Nestling it directly on the bread allows its mild fat to seep down and coat the crumb, creating a moisture barrier so meat juices don’t soak the rolls. Mozzarella, on the other hand, is the king of stretch but carries more water. Placing it on top means it melts into long gooey strands that glue the peppers and onions in place (and give you those photo-worthy pulls) without watering down the bread. After dozens of slider trays for potlucks, this top-and-bottom cheese combo gives me the tidiest slices and best texture every time.
• Butter-Drip Magic – Melted butter is basically flavorful liquid fat that can slide into every nook of the rolls. Stirring in Italian seasoning and garlic powder loads that fat with fat-soluble flavors; when you brush it over the domes, the butter drips down the cut edges during baking. Capillary action wicks the flavored butter deep into the interior, so even the middle bites taste garlicky—no dry center pieces. The milk solids in the butter also brown at around 330 °F, creating speckles of toasty flavor and turning the tops that beautiful café-gold color. My family now calls this the “butter rain” step, and nobody lets me skip it.
• Rest, Then Slice – Hot out of the oven, the cheese is basically molten lava. If you cut immediately, it flows like fondue and drags fillings with it, leaving empty patches. A two-minute rest lets the cheese temperature drop below 160 °F; the protein network firms just enough that it still stretches but holds shape. Meanwhile, steam inside the rolls redistributes, so the crumb stays soft instead of compressing under the knife. I use those 120 seconds to warm up the marinara, then slice clean squares without losing a single pepperoni.

Italian Sliders Variations

• Meatball Parm Sliders:
  Turn these into classic meatball sliders by swapping out the deli meats for sliced cooked meatballs. Use marinara sauce in place of banana peppers, and stick with provolone or mozzarella for that gooey, cheesy melt. Great for game day or a family-friendly dinner.
• Turkey Pesto Mozzarella Sliders:
  For a lighter, fresh twist, replace the deli meats with sliced turkey and fresh mozzarella. Mix 2 tablespoons of melted butter with 1 tablespoon of pesto and brush it over the rolls before baking for a herby, golden crust.
• Veggie Lover’s Italian Sliders:
  Skip the meat and pile on the flavor with roasted red peppers, sautéed mushrooms, and fresh spinach layered between provolone and mozzarella. These vegetarian sliders are just as satisfying and packed with savory depth.

FAQs About This Italian Sliders Recipe

Can I assemble Italian sliders ahead of time?

Yes! These make-ahead sliders are perfect for entertaining or meal prep. You can fully assemble them—layer the meats, cheeses, and toppings—and then cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 6 hours before baking. For best results, wait to brush the garlic-butter topping on until right before they go in the oven so the rolls stay crisp on top.

How do I reheat sliders without drying them out?

To keep your leftover sliders soft and melty, wrap them loosely in foil and reheat in a 325°F oven for about 10 minutes. This helps the cheese melt and the rolls steam slightly without becoming soggy. For extra crispness, remove the foil for the last 2–3 minutes.

Do I have to use Hawaiian rolls?

No, but King's Hawaiian sweet rolls are highly recommended for that signature sweet-and-savory balance. If you don’t have them, any soft dinner rolls will work—just make sure they’re pull-apart style so you can slice and bake them as a unit. Brioche rolls or potato rolls also make excellent substitutes.

Can I freeze these sliders?

Yes! After baking, let the sliders cool completely, then wrap them tightly in foil and place in a freezer-safe bag or container. They’ll keep well for up to 1 month. To reheat, bake the frozen sliders (still wrapped in foil) at 350°F for 20–25 minutes, or until hot and melty all the way through.

Can I serve these cold?

Technically yes, but these sliders are best served warm so the cheese melts and the rolls are slightly toasted. If you plan to serve them cold—like for a picnic—consider skipping the butter topping and toasting the bread slightly in advance to prevent sogginess.

What’s the best meat and cheese combo for Italian sliders?

Classic combos include salami, ham, pepperoni, and mortadella, paired with provolone, mozzarella, or fontina. Stick to 2–3 meats and a melty cheese for the best texture and flavor. A few pepperoncini or banana peppers add a tangy kick that mimics an Italian sub.

My Final Thoughts

These cheesy, meaty Italian sliders turn a pack of Hawaiian rolls into a crowd-pleasing snack with almost no prep. Once you taste the garlicky butter crust and gooey center, plain deli sandwiches won’t cut it. Let me know which variation you try first by leaving a comment below. Also, don't forget to leave a review - five stars, that is.