Mini Grinder Sliders
These Mini Grinder Sliders are packed with layers of meats, melty provolone, and a tangy grinder salad, all in buttery brioche buns. Perfect for parties, game nights, or an easy family meal, these sliders are baked to perfection and Off the Chain!
Ingredients
For the Sliders:
- 12 Brioche slider buns sliced, if not pre-sliced
- 6 slices provolone cheese
- 4 oz salami
- 4 oz pepperoni
- 4 oz turkey
- 4 oz ham
For the Buttery Topping:
- 3 tbsp butter melted
- 1 tbsp fresh parsley chopped
- 1 tsp granulated garlic
For the Grinder Salad:
- 1 small head iceberg lettuce washed & shredded
- 1 red onion thinly sliced
- 5-6 peperoncino peppers sliced
- 1 tbsp juice from the peperoncino jar
- 1 cup mayo
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the sliders: Place the bottom halves of the slider buns in a baking dish. Layer provolone cheese, salami, pepperoni, turkey, and ham evenly over the buns. Place the top halves back on.
- Make the buttery topping: In a small bowl, combine melted butter, chopped parsley, and granulated garlic. Brush this mixture evenly over the tops of the sliders.
- Bake the sliders: Cover with foil and bake for 15-20 minutes, or until the cheese is fully melted and the tops are golden brown.
- Prepare the grinder salad: In a mixing bowl, whisk together mayo, Dijon mustard, red wine vinegar, salt, and black pepper. Stir in the shredded iceberg lettuce, sliced red onion, and sliced pepperoncini peppers. Drizzle in the pepperoncini juice and toss until evenly coated.
- Assemble: Once the sliders are done baking, carefully remove the top halves. Spoon a generous amount of the grinder salad onto each sandwich, then place the tops back on.
- Serve: Slice and serve immediately while warm. Enjoy!