Hot Italian Sub Sliders - Girl Carnivore

If you love Italian hoagies but want a snack-size version for your game day spread, this is the slider recipe for you.

We don’t mess around with Italian subs. They’re supposed to have thick layers of quality meats, good cheese, tangy peppers, and that perfect salt-fat-acid balance. These sliders have all of that – ham, salami, pepperoni, melted provolone, and giardiniera thickly layered onto Hawaiian rolls (OK, yes, Hawaiian rolls…. mainly because you can’t get a real hoagie roll to work the same way for sliders).

But with one thing that makes them better for parties: a roasted red pepper-garlic glaze brushed over every bite that caramelizes in the oven. It’s the thing that’s going to have people begging you for the recipe.

An assortment of deli meats and cheese on a wooden board, slider buns in a tray, and small bowls of shredded cheese, chopped peppers, seasonings, and condiments on a light surface.

Ingredients for Hot Italian Sub Sliders

Slider Base

Slider rolls or Hawaiian rolls: Soft, pull-apart style matters here – they soak up flavor without falling apart.
Provolone cheese slices: Classic, mild, and melts clean without getting oily.
Deli ham: Any good-quality ham works – don’t overthink it.
Genoa salami: Brings fat and garlic-forward bite.
Pepperoni: Crisps slightly in the oven and adds spice.
Giardiniera, drained and finely chopped: This is where the tang comes from – chop small so it stays put.
Roasted red peppers, patted very dry: Flavor without soggy bread.
Shredded mozzarella: Fills gaps and locks everything together.
Banana peppers (optional): Extra zip if your crew likes it sharp.

Roasted Red Pepper Garlic Glaze

Unsalted butter, melted: Carries flavor into every seam.
Finely minced roasted red peppers: Sweet heat without overpowering.
Fresh garlic, grated or minced: Grated melts in better than chopped.
Dried Italian seasoning: Background herb flavor (not the star).
Crushed red pepper flakes: Optional heat.
Pinch of salt

Equipment

9×13 baking dish or rimmed baking sheet
Serrated knife
Small bowl
Pastry brush
Aluminum foil

How to Make Hot Italian Sub Sliders

Prep the rolls: Heat the oven to 350°F. Slice the entire slab of rolls horizontally in one clean cut. Place the bottom half into your baking dish.
Layer the meats: Evenly layer ham, salami, and pepperoni. Keep the meats flat so they heat through without steaming or drying out.
Add cheese and vegetables: Lay provolone slices over the meat, then scatter roasted red peppers, chopped giardiniera, banana peppers (if using), and finish with shredded mozzarella. This cheese layer acts as both flavor and insulation.
Top and press: Place the top half of the rolls back on and press gently so everything holds together.
Make the glaze: Stir melted butter, roasted red peppers, garlic, Italian seasoning, red pepper flakes, and salt until combined.
Brush generously: Brush the glaze over the tops and into the seams — that’s where it actually absorbs and flavors the bread.
Bake covered: Cover loosely with foil and bake for 15 minutes. This stage is about melt, not color. You’re heating cured meats and melting cheese, not cooking raw protein.
Uncover and finish: Remove the foil and bake another 5–7 minutes until the tops turn golden.
The sliders are done when the cheese is fully melted through the center, the tops are golden (not pale or dark), the rolls feel hot and steamy when gently pressed, and the meats are heated through without sizzling or drying out.
If the tops brown before the cheese melts, tent loosely with foil and keep baking.
If the cheese doesn’t pull slightly when sliced, they’re not done yet.
Rest and slice: Let the sliders rest for 5 minutes so the cheese sets, then slice cleanly and serve hot.

A close-up of a hot Italian sliders with melted cheese, sliced meats, giardiniera, and diced peppers on a soft bun.

🔄 Substitutions & Variations

Meats: Swap pepperoni for capicola or soppressata. Turkey works for a lighter version.
Cheese: Fontina or fresh mozzarella slices work well. A light Parmesan dust adds bite.
Heat: Skip red pepper flakes for mild. Add Calabrian chili paste for serious heat.
Different glaze: Pesto butter is a solid alternative if you want an herb-forward flavor.

💡 Meat Nerd Tips

Pat roasted red peppers completely dry — moisture is the enemy.
Cover first, uncover later — this melts cheese before browning bread.
Chop the giardiniera small so every bite gets flavor without sliding out.
Use a serrated knife and cut straight down, not back and forth.
Mixing sliced and shredded cheese gives you structure and melt.

A dozen hot italian slider sandwiches with deli meats and pickles are arranged on parchment paper, accompanied by two drinks, basil leaves, and a small bowl of chopped vegetables.

🍽️ What to Serve With Italian Sub Sliders

Keep it simple

Crisp kettle chips or salt-and-vinegar chips
Italian chopped salad with red wine vinaigrette
Pickles or extra giardiniera on the side
Cold beer, sparkling water, or lemonade

Serving tip: Slice and serve straight from the pan while they’re hot. These are grab-and-go foods, not sit-and-stare foods.

🧊 Storage & Reheating

These sliders are best the day they’re made. Period. That said:

Let sliders cool completely. Wrap tightly in foil or store in an airtight container and store in the fridge for up to 3 days. Warning: The bread does get soggy as they sit.

Reheating (Best Options Only)

Oven (best): 325°F, covered with foil, 8–10 minutes until the cheese is fully melted and the centers are hot.
Air fryer: 350°F for 3–4 minutes. Cover loosely with foil if the tops brown too fast.
Microwave: Not recommended unless you’re desperate — it softens the bread and ruins the texture.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

These are the sliders that make you the game day MVP. The secret is a roasted red pepper-garlic glaze that caramelizes on top and makes everyone beg for your recipe. Stack quality deli meats and cheese, brush on that glaze, 20 minutes in the oven, and people tear them apart. Minimal effort, maximum win.

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For the Italian sub sliders:

Roasted red pepper garlic glaze:

Prepare the rolls:

Preheat the oven to 350°F.
Slice the entire sheet of rolls horizontally so you end up with a single top layer and a bottom layer. Place the bottom portion into a baking dish.

Add the cheeses and veggies:

Layer the provolone slices, roasted red pepper slices, giardiniera, banana peppers (if using), and shredded mozzarella cheese.

Make the glaze:

In a small bowl, stir together the melted butter, minced roasted red peppers, garlic, Itaalina seasoning, red pepper flakes, and a pinch of salt.

Dry the roasted peppers well to avoid sogginess.
Cover for the first bake so the cheese melts without over-browning the rolls.
Chop the giardiniera small for even distribution in every bite.
Use a serrated knife to get clean cuts through the filling.