A classic grinder sandwich gets a mini update for the big game! With stacked layers of ham, turkey, salami and pepperoni nestled between gooey provolone cheese slices and topped fresh iceberg and an irresistible creamy dressing, our Grinder sliders are messy, cheesy beyond belief and delightfully satisfying.
I will devour a slider no matter the form. Whether it’s masked as a cheeseburger, piled with roast beef and herbed cream cheese or towering with flaky fish, I will inhale it. And I will love it. These grinder sliders are no exception.
Seeing the viral chopped grinder fly through social media as of late has put it in the forefront of my brain and with the big game just days away it seems almost neglegent to withhold my version of this classic sandwich.
We keep ours simple with straightforward ingredients like ham, turkey, salami and pepperoni but give it a slightly different iteration by smothered the layered meat and provolone cheese with a combo of shredded iceberg lettuce, banana pepper, pickles and a tangy mayo-based Italian dressing.
Perfect for feeding a crowd or a hungry family of five, these guys are sure to be a hit.
Bread. I mean, when I hear sliders I automatically think of Hawaiian rolls. While these aren’t required they are so darn easy and everyone loves them.
Meat. For my perfect grinder there needs to be ham and turkey plus a few Italian specialties. Thinly sliced genona salami and pepperoni are my preference but I also love to throw on prosciutto or mortadella.
Cheese. Provolone. Always with an Italian-style sandwich. It’s tangy, salty and melts beautifully.
Toppings. One of my favorite characteristics of a grinder is the hot to cold juxtaposition of the meat versus the fresh topping. Ours includes lots of shredded iceberg lettuce, salty pickles and tangy banana peppers. I also love throwing in pickled jalapeños for heat or chopped marinated peppadew peppers for extra brininess.
Dressing. Some dress the greens simply with red wine vinegar and olive oil but I like to make a creamy Italian dressing and drizzle it over the whole sandwich. It makes for a messy, gooey delightfully satisfying sandwich.
Let’s make Grinder Sliders
Toast the buns. These guys are messy. To combat that we toast the bread before we pile the ingredients on. A quick coating of olive oil spray and a bake in a 350 degree oven for 5-7 minutes does the trick.
Pile it up. Layer the ham and turkey. Top with a layer of cheese. Cover with salami and pepperoni.
Bake. I like to put the thicker bottom half in the oven first to give it a head start. While that happens, I layer the rest of the cheese on the top bun.
Make the dressing. Whisk the mayo, vinegar, sugar, spices and brining juice together in a small bowl. Shred the lettuce, chop the pickles and banana peppers.
Finish baking. Slide the top cheese-covered buns on the pan next to the meat and cheese bottom half. Place back in the oven and bake until the cheese is gooey and melted.
Assemble. Cover the bottom half with the lettuce mixture. Drizzle with dressing. Top with cheese-covered top bun. Slice and dig in.
Tips and Tricks
- Do be sure to toast the buns before adding the meat and cheese otherwise your buns will become soggy.
- Save the extra dressing for dipping.
- Don’t be tempted to stack the ingredients too high or they will fall apart.
- Usually you can pull the buns apart but I suggest slicing them so they can be easily picked up.
- Swap out any of the meat for prosciutto, mortadella or any other Italian meat.
- Swap out provolone for fontina or mozzarella if provolone is too pungent for you.
- There are endless items you can add to the shredded lettuce mixture: peppadews, jalapenos etc.
- 12 Hawaiian rolls
- olive oil spray
- 1 tsp oregano, divided
- 1/4 lb black forrest ham, thinly sliced
- 1/4 lb smoked turkey, thinly sliced
- 8 slices salami, thinly sliced
- 8 slices pepperoni, thinly sliced
- 1/4 lb provolone, thinly sliced
- 1 1/2 cups finely shredded iceberg lettuce
- 1/2 cup finely chopped pickles
- 1/2 cup finely chopped banana peppers
- 1/2 cup mayo
- 2 tbsp red wine vinegar
- 3 tsp banana pepper juice
- 2 tsp dijon
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/2 sheet pan
- Preheat oven to 350 degrees. Spray a 1/2 sheet pan with non-stick olive oil spray.
- Slice the Hawaiian buns in half horizontally with a serrated knife. If you can, keep attached. Lay each half of the buns cut side up on the prepared baking sheet. Spray with non-stick olive oil spray or brush with olive oil. Sprinkle with salt, pepper and 1/2 tsp oregano. Place in the oven and toast for 5 minutes or until light brown and toasted.
- While the buns toast, if you haven't already shred the lettuce and finely chop the pickles and banana peppers. Toss the three ingredients together.
- Remove the buns from the oven. Take the top buns off of the sheet pan and set aside for now. Layer the turkey on the bottom of the slider buns. Next, the ham. Layer six slices of provolone cheese on top. Cover with salami, followed by pepperoni. Place back in the oven for 5-6 minutes.
- Remove the pan from the oven and put the side bun tops back on the pan cut side up. Cover with another layer of cheese. Place back in the oven and bake until the cheese is melted and the meat on the other side is hot and toasty.
- While the sliders finish baking, make the dressing. Add mayo, red wine vinegar, banana pepper juice, dijon, sugar, remaining 1/2 tsp oregano, salt and pepper to a small bowl. Whisk to combine. Season to taste with salt and pepper.
- When the cheese on the sliders has melted pull them out of the oven. Cover the bottom meat-covered half with the lettuce and pickle mixture. Drizzle with the dressing. Reserve extra dressing for dipping. Place the cheese-covered top bun on top of the sandwich. Slice and serve warm.