Ingredients:

  • 1 package (12 count) Slider Rolls (Hawaiian or Potato)
  • 6 slices Provolone Cheese
  • 4 oz total Sliced Italian Meats (Salami, Pepperoni, Capicola)
  • 1 cup Shredded Mozzarella Cheese
  • 1/4 cup drained Banana Pepper Rings
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Mayonnaise (optional)
  • 1 stick (8 Tbsp) Unsalted Butter, melted
  • 2 cloves fresh Garlic, finely minced
  • 2 Tbsp finely grated Parmesan Cheese
  • 1 tsp Dried Italian Herbs
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 350°F / 175°C. Lightly grease the 9x13 inch baking dish, or line it with parchment paper for easier cleanup.
  2. Using a long serrated knife, slice the entire block of rolls horizontally, separating the top half from the bottom half, but keeping the individual rolls attached. Place the bottom half into the prepared baking dish.
  3. If using, lightly spread the bottom half of the rolls with mayonnaise (to prevent sogginess). Layer the Provolone slices evenly over the bottom buns.
  4. Layer the sliced Italian meats over the cheese. Distribute the banana pepper rings and the shredded Mozzarella cheese evenly over the top of the meats. Sprinkle with the 1/2 tsp of dried oregano.
  5. Place the top half of the rolls back over the filling, ensuring they line up neatly with the bottom half.
  6. Make the Butter Mixture: In a small saucepan or bowl, melt the butter. Stir in the minced fresh garlic, grated Parmesan cheese, dried Italian herbs, and red pepper flakes. Whisk until fully combined.
  7. Pour the melted butter mixture evenly over the top of the assembled sliders. Use a pastry brush to ensure the mixture coats the entire surface and seeps slightly down the sides.
  8. Bake (Covered): Cover the baking dish tightly with aluminium foil. Bake for 10 minutes. (Optional: Rest 5-10 minutes before baking for maximum flavor penetration.)
  9. Bake (Uncovered): Remove the foil and return the dish to the oven. Bake for an additional 8–10 minutes, or until the tops are golden brown and crispy, and the cheese is bubbling profusely.
  10. Rest and Serve: Remove the dish from the oven. Let the sliders rest for 5 minutes before serving. Garnish with chopped fresh parsley. Use a sharp knife to cut along the lines of the rolls and serve immediately while hot and cheesy!