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Hot Italian Sub Sliders

Hot Italian sub sliders with sun-dried tomato aioli and flaky sea salt. These oven-baked Hawaiian roll sliders get melty provolone, layered Italian meats, and a butter-glazed top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Italian
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 12 Hawaiian rolls
hot capicola
  • 6 oz hot capicola
genoa salami
  • 6 oz genoa salami
sliced turkey
  • 6 oz sliced turkey
sharp provolone
  • 6 oz sharp provolone
pepperoncini peppers
  • 1 cup pepperoncini peppers, sliced Use 1/4 cup (about 1/4 cup sliced).
roasted red peppers
  • 1 cup roasted red peppers Use 1/4 cup.
sun-dried tomato aioli
  • 2 tbsp sun-dried tomato aioli (1/4 cup mayo + 2 tbsp sun-dried tomatoes, blended)
butter
  • 2 tbsp butter, melted
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 1 tsp garlic powder
flaky sea salt
  • 1 Flaky sea salt on top

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and slice the Hawaiian rolls horizontally, keeping them attached on one side if possible. Set a sheet pan nearby for building the sliders.
  2. Spread sun-dried tomato aioli on the bottom halves of the rolls in an even layer. This creates a tangy, savory base for the fillings.
  3. Layer hot capicola, genoa salami, sliced turkey, sharp provolone, pepperoncini peppers, and roasted red peppers over the aioli. Distribute the fillings so each slider portion gets a bit of everything.
  4. Replace the tops of the rolls and brush the butter-seasoning mixture over the top buns. Sprinkle flaky sea salt on top for a crisp, restaurant-style finish.
Bake and serve
  1. Cover the sliders and bake at 350°F for 15 minutes, until the cheese starts melting. Look for warmed layers through the centers.
  2. Uncover and bake at 350°F for 5 more minutes to lightly toast the tops. The rolls should look golden and the cheese should be visibly melted.
  3. Slice into slider portions and serve hot. Spoon up any melted cheese and juices from the pan over the sandwiches.

Notes

Pro tip: blend 1/4 cup mayo with 2 tbsp sun-dried tomatoes to make the aioli; it comes together in about 2 minutes and is the key flavor anchor. Store baked sliders covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freeze yes, tightly wrapped for up to 1 month, then reheat from thawed. For a lighter option, use reduced-sodium deli meats and a light mayo for the aioli while keeping the same bake time.