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Italian Sliders With Salami & Pesto – Small Sandwiches, Big Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 package (12-count) soft slider rolls or Hawaiian rolls
  • 1/2 cup basil pesto (store-bought or homemade)
  • 10–12 ounces sliced Genoa salami (or a mix of salami and pepperoni)
  • 8 ounces provolone cheese, sliced
  • 1 cup roasted red peppers, drained and patted dry, sliced into strips
  • 1/2 small red onion, very thinly sliced (optional)
  • 2 tablespoons sliced pepperoncini or banana peppers (optional for heat)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, finely minced (or 1/4 teaspoon garlic powder)
  • Fresh basil leaves (optional, for layering)
  • Salt and black pepper, to taste

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment or lightly grease it. This makes pulling them out clean and easy.
  2. Slice the rolls: Without separating the rolls, slice the whole sheet horizontally to create a top and bottom slab. Place the bottom half in the baking dish.
  3. Spread the pesto: Brush or spread pesto evenly over the bottom slab. Leave a small border so it doesn’t ooze out too much during baking.
  4. Layer the cheese: Add a layer of provolone slices, slightly overlapping, to cover the entire surface. This helps seal in moisture and keeps the bread from getting soggy.
  5. Add the salami: Shingle the salami slices generously across the cheese. Aim for full coverage so every bite has plenty of flavor.
  6. Add the extras: Scatter roasted red peppers, onion slices, and pepperoncini if using. Season lightly with black pepper. Tuck in a few fresh basil leaves for extra freshness.
  7. Top with more cheese: Add a final layer of provolone to create that gooey pull when you slice the sliders.
  8. Close it up: Place the top half of the rolls on. Press down gently to help everything settle.
  9. Make the butter topping: Stir melted butter with grated Parmesan, Italian seasoning, and garlic. Brush this mixture over the tops of the rolls. Don’t skip this step—it adds flavor and a beautiful golden finish.
  10. Bake: Cover loosely with foil and bake for 12–15 minutes, until the cheese is melted. Remove foil and bake another 5–7 minutes to brown the tops.
  11. Rest and slice: Let stand 5 minutes, then slice along the roll lines with a serrated knife. Serve warm.