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golden Hawaiian sweet-roll sliders in a baking pan filled with thin folded salami and capicola, melted provolone, small yellow-green pepperoncini pieces and red roasted-pepper strips
Melissa Hart

Italian Hawaiian Roll Sliders

Salami, capicola and provolone bring plenty of seasoning, so the topping needs garlic and oregano more than extra salt. Drain the pepperoncini and chop them into short pieces. Long wet strips pull out with the first bite and leave the rest of the sandwich behind. A thin layer of roasted pepper adds sweetness without another sauce. Bake just until the middle is hot, then cut the tray while the cheese still bends easily around the sliced meats.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 6 oz thinly sliced salami
  • 6 oz thinly sliced capicola
  • 6 oz provolone cheese sliced
  • 1/3 cup sliced pepperoncini drained and blotted dry
  • 1/3 cup jarred roasted red pepper strips drained and blotted dry
  • 3 tbsp unsalted butter melted
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder

Method
 

  1. Heat the oven to 350°F and line a 9-by-13-inch baking pan with parchment. Split the connected Hawaiian rolls horizontally.
  2. Place the bottom slab in the pan and layer on half the provolone, salami and capicola. Chop the pepperoncini into short pieces and scatter over the meat with the dry roasted pepper strips.
  3. Add remaining provolone and the top slab. Mix butter, oregano and garlic powder and brush over the tops.
  4. Cover with foil and bake for 15 minutes. Uncover and bake for 8 to 10 minutes until the cheese melts and the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.