Oven-Baked Italian Sub Sliders with Garlic Butter and Provolone

Why You’ll Love This Recipe

• All the best parts of an Italian sub, baked into warm, pull-apart sliders.
• Garlic-butter tops turn golden and ultra fragrant while the cheese gets perfectly melty.
• Great for game day, parties, or an easy family dinner with minimal prep.
• The crisp lettuce, tangy banana peppers, and Italian dressing added at the end keep everything fresh and bright.

Grocery List

• Produce: 1 head lettuce (or a bag of shredded lettuce), 1 jar banana pepper rings, garlic
• Dairy: unsalted butter, provolone cheese slices
• Bakery & Deli: 12-pack slider buns, deli ham, deli salami
• Pantry: Italian seasoning, kosher salt, Italian dressing

Full Ingredients

For the sliders

• 1 package slider buns, 12-count (1 connected tray, about 15 oz / 425 g)
• 8 oz (225 g) sliced deli ham
• 8 oz (225 g) sliced deli salami
• 8 slices provolone cheese (about 6 oz / 170 g)

For the garlic-butter topping

• 4 tbsp (57 g) unsalted butter, melted
• 2 tsp minced garlic (about 2 cloves) or 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp kosher salt

For finishing (added after baking)

• 1 cup shredded lettuce (iceberg is classic for crunch)
• 1/2 cup banana pepper rings, drained
• 1/3 cup Italian dressing, plus more to taste

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat your oven to 350°F (177°C). Line a 9×13-inch baking dish with foil (optional, but it makes cleanup much easier). If your slider buns fit snugly in the dish, you’re set; if not, you can place them on a rimmed sheet pan instead.

Step 2: Split the buns cleanly

Keeping the buns connected as a single slab, use a long serrated knife to slice the entire tray of slider buns horizontally. Place the bottom half in the prepared baking dish.

Tip: Try to keep the cut as even as possible so the layers sit neatly and the sliders bake uniformly.

Step 3: Layer the meats and provolone

Lay the ham evenly across the bottom buns, folding slices as needed so you get coverage in every bite. Add the salami in an even layer on top of the ham.

Finish by placing the provolone slices over the meats, slightly overlapping them so the cheese melts into one cohesive layer. Set the top slab of buns on top.

Step 4: Make the garlic-butter topping

In a small bowl, stir together the melted butter, minced garlic (or garlic powder), Italian seasoning, and kosher salt until well combined.

Using a pastry brush or spoon, brush the garlic-butter mixture generously over the tops and along the edges of the buns. This is what gives you that golden, savory “sub shop” aroma.

Step 5: Bake until warm and melty

Cover the baking dish tightly with foil. Bake for 10 minutes to heat the meat through and melt the cheese without over-browning the tops.

Remove the foil and bake for an additional 5–7 minutes, or until the tops are lightly golden and the cheese is fully melted. If your oven runs hot, check at the 5-minute mark.

Step 6: Rest briefly so they slice neatly

Let the sliders rest in the pan for 5 minutes. This helps the cheese set slightly so the layers don’t slide around when you cut them.

Step 7: Add the crisp toppings and dress, then serve

For the best texture, add the “cold” sub toppings after baking. Gently lift the top buns (or open each slider slightly) and tuck in the shredded lettuce and banana pepper rings.

Drizzle Italian dressing evenly over the lettuce and peppers (start with 1/3 cup). Slice into 12 sliders and serve warm.

Pro Tips

• Don’t add lettuce before baking. Adding it after keeps it crisp and prevents wilting.
• Foil first, then uncover. Covering helps the cheese melt quickly; uncovering at the end gives you a golden top.
• Drain the banana peppers well. Excess liquid can make the buns soggy once dressed.
• For extra “sub shop” flavor, use a zesty Italian dressing and drizzle right before serving.
• Clean cuts: Use a serrated knife and press straight down rather than sawing back and forth.

Variations

• Spicy Italian: Swap half the ham for hot capicola, and add a pinch of red pepper flakes to the garlic butter.
• Turkey Italian-style: Use sliced turkey in place of ham, keep the salami, and stick with provolone.
• Extra cheesy: Add a second layer of provolone (another 4 slices) for ultra-melty sliders.

Storage & Make-Ahead

Make-ahead: Assemble the sliders with meat and cheese up to 8 hours ahead, cover tightly, and refrigerate. Brush with garlic butter right before baking for the freshest flavor and best browning. Add lettuce, peppers, and dressing only after baking.

Storage: Store leftover baked sliders (without lettuce/peppers if possible) in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm in a 325°F (163°C) oven for 10–12 minutes, loosely covered with foil. Add fresh lettuce, banana peppers, and a new drizzle of dressing after reheating.

Nutrition (per serving)

Approximate, per serving (2 sliders): 620 calories; 32 g protein; 36 g fat; 42 g carbohydrates; 3 g fiber; 6 g sugar; 1850 mg sodium.