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These easy Homemade Pull Apart Italian Sub Sliders are such a fun and easy appetizer for relaxed nights of entertaining family and friends. Soft dinner rolls stuffed with red pepper sauce, assorted deli meats, and a mix of both mozzarella and provolone cheese. Each handheld Italian-style sub slider is spicy and layered with peppers. They’re cheesy on the inside, yet golden and toasted outside, with a delicious garlic butter topping. Serve these sliders warm for a truly simple appetizer that everyone will love.
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A heads up for this week, it’s unintentionally 4th of July appetizer week! When I was preparing recipes for my two weeks of traveling, I really had the mindset of creating 4th of July friendly dishes for you all to prepare this week!
The 4th is, of course, the biggest holiday of the summer. And I know so many of us are looking for simple appetizers and recipes to just throw on the grill. Well, I think I have you covered. So many new appetizers are coming up this week. And each one is unique and delicious in its own way.
Of course, these sliders are a huge family favorite over here. They were very much enjoyed while I was testing out the recipe.
Here are the details
There is one downside to this dish. It uses the oven and these are best served warm. I know that’s not the most ideal for a 4th of July style recipe, but these are worth it.
Every other element of these sliders gets double thumbs up. They’re incredibly easy to throw together, very hands-off, and totally delicious.
You can even prep the sliders ahead of time and bake them off just before serving.
If you have time, I recommend making my homemade roasted red pepper sauce. It’s actually a recipe I stole from the HBH Every Day Cookbook. But I’m sharing it here too since I wanted you to have it for these sliders.
It’s the simplest sauce. A jar of roasted red peppers, blended with toasted walnuts, tomatoes, herbs, and spices. It’s currently one of our favorite sauces and really elevates the flavors of these sliders.
If you don’t want to make the sauce, red pepper sauce or sun-dried tomato pesto are easily available in most grocery stores. Or just add some sliced roasted red peppers.
Assembling these slides is simple. I spread on dijon mustard, fig preserves (optional, but truly delicious), and then the red pepper sauce. Layer on assorted deli meats. I love to use prosciutto, spicy salami, Spanish chorizo, or pepperoni.
From here, add slices of mozzarella and provolone cheese. Then finish with fresh arugula.
The final thing I love to make is garlic butter. I like to spread this over the rolls just before baking. The butter melts down over the rolls and makes them really quite delicious.
You could serve these at room temperature, but they’re definitely best when the cheese has some time to melt in the oven. People LOVE a melty, messy slider.
I like to serve these with red peppers and basil leaves on the side.
These sliders are like a good old Italian sub sandwich but in a fun new form. And with delicious garlic butter in every bite.
I’m excited for you all to make these this summer! They’re so much fun and they use up a lot of fresh produce too! Be sure to make a double batch when serving a crowd – there never seems to be enough!
Looking for other summer appetizer recipes? Here are a few ideas:
Honey Whipped Feta with Garlic Herb Roasted Olives
Soft Garlic Herb Cheddar Cheese Bread
Charred Peppers with Marinated Feta and Tzatziki
Lastly, if you make these Pull Apart Italian Sub Sliders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pull Apart Italian Sub Sliders
Ingredients
- 1 package (12 count) dinner rolls, halved lengthwise
- 1/4 cup dijon mustard
- 1 tablespoon fig preserves
- 1/2 cup roasted red pepper sauce, or 2 roasted red peppers, sliced
- 1/2 cup mixed pitted Italian olives, chopped
- 2 tablespoons chopped pepperoncini
- 9-12 ounces assorted deli meat, (prosciutto, spicy salami, Spanish chorizo, pepperoni)
- 1/2 cup fresh basil leaves
- 4-6 slices whole milk deli mozzarella cheese
- 4-6 slices deli provolone cheese
- 1 cup baby arugula
- 3 tablespoons salted butter, at room temperature
- 4-6 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 2 tablespoons grated parmesan cheese
Instructions
- 1. Preheat the oven to 400° F.2. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spread the dijon over the bottom half of the roll. Add the fig preserves and red pepper sauce (or red peppers). Layer on the olives, pepperoncini, deli meats, basil, mozzarella, provolone, and then arugula. Place the top half of the roll over the cheese. 3. In a bowl, mix together the butter, garlic, Italian seasoning, and parmesan. Spread the butter over the top of the rolls, reserving extra for serving. Cover the rolls with tin foil and bake 10-15 minutes. Remove the foil and continue baking another 10-15 minutes, until the cheese has melted.4. Brush with any remaining garlic butter, serve immediately with additional red pepper sauce on the side.
Notes
1/2 cup toasted walnuts or pine nuts
1/4 cup tomato paste or packed sun-dried tomatoes
2 garlic cloves
2 tablespoons fresh parsley
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or sherry vinegar
2 teaspoons raw honey
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
kosher salt Combine all ingredients in a blender or food processor. Blend until smooth, about 1 minute. Store in the fridge, in an airtight container, for up to 2 weeks.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi Tieghan! These look amazing 🤤 I’m going to make these for Super Bowl and was wondering if you think they are freezable? I have the same question about your Pull Apart Roasted Garlic Spinach and Artichoke Dip Sliders…I would love to make large batches of each and freeze some for later snacking. Thank you in advance!
Hey Angela,
Sure, that would be a great idea! Let me know if you give this recipe a try, I hope you love it! xT
I don’t like mustard, is there a recommendation for a good replacement? Would pesto be ok?
Hey Jessica,
Sure, pesto would be delicious!! Let me know if you give this recipe a try, I hope you love it! xT
I am considering making this with chicken breast (will cook beforehand)- how long should I bake these for? Sounds like I should bake at 300-350?
Hi Rachel,
I’ve never made these with chicken breasts….are you going to use pre-cooked chicken? Let me know if you give this a try, I hope you love the recipe! xT
These were amazing. And easy. I did not make the red pepper sauce this time but I will the next time. I lowered the oven temp to 350. No brown bread.
Hey Shannon,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Made these tonight with ciabatta rolls instead of regular dinner rolls and they were SO GOOD! Definitely will be making these again in the future.
Hey Laura,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
This looks so good! I am thinking of making it this weekend with the homemade sauce! I have a quick question though! I want to make it nut-friendly and so I was wondering if there was something I could substitute into the sauce instead of toasted walnut or pine nuts. Thank you 🙂
Thanks so much Carly!! If you want to use the homemade sauce, just skip the nuts, no big deal! I hope this recipe turns out amazing for you! xT
Made these last night for a Hocus Pocus watch party and they were a huge hit. As always, I never regret making your homemade sauce vs. a substitute and this roasted red pepper sauce was incredible! I’m not sad to have nearly a cup left either. We subbed smoked turkey for one of the Italian meats and it was a delicious combo. We especially loved the olives and peppers adding the briny touch. A perfect party dish!
Hi Lucy,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This recipe is amazing!! I ended up making it on two big loaves to have as a dinner for 2. Will be making this again!!
Hey Megan,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Great recipe! I just roasted the red peppers in the oven myself. More filling than I anticipated, so we had some leftovers from lunch. Very tasty!!
Hi Camilla,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
My bread burned on the bottom and top and followed directions exactly. I use the exact same bread as pictured in the video and pictures. Should probably be lower temperature and for less time but flavors were very good
Hi Kristin,
Thanks so much for making this recipe and sharing your feedback! So sorry your bread burned. What kind of pan did you use? Let me know if I can help in anyway! xx
Hi HBH! I haven’t made this yet and even hesitate to say I can write an honest review in the future due to the changes
I am considering. Because I have figs in the pantry, and am always looking to save on the grocery budget, I am thinking about… Rather than Dijon, fig preserves, and red pepper sauce, do you think some roasted peppers, along with the other flavors and spices from the sauce recipe, plus Dijon and figs all blended in the food processor make a good all in one spread for the bottom buns? Sorry to not try the recipe as is.. just want to use up those figs and know one family member will be turned off by the preserves and another by roasted peppers.. but think both might enjoy the blend of flavors as long as these ingredients are sort of hidden.
Hi Melissa,
I think you could really make these however you like:) The inside is totally versatile! I don’t know personally if I would love to combo of roasted red peppers, dijon, and figs but if that is to your liking then go for it! Let me know how it turns out! xTieghan
So sad the bottom of the bread burned after the first 15mins…
But, I have made multiple dinners from Tieghan and all have been awesome..
Hey Michelle,
So sorry to hear this!! What did you bake these on? xTieghan
My bottom also burned 🙁 I baked on a non stick baking sheet with parchment paper. Maybe need to turn down the heat next time. Still delicious!
Sorry to hear this Abby! I would move it up a rack in your oven next time! xx
What a nice punch of lovely flavors, wowsers. Very delish. Enjoyed it alot. Thanks for sharing your recipes. It’s been a full week of Tieghan recipes in my house and last week as well.
Hi there,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Can I make this day ahead? I am thinking of putting everything together and heating them the next day. Is that ok?
Hi Catherine,
Totally, that should work well for you! I hope you love this recipe, please let me know how it turns out! xTieghan
The flavors! These were so good. Definitely making again. So many things going on but in a good way: spicy, sweet, crunchy yet delicate. Another delicious recipe, Tieghan!
Served with a simple arugula and Parmesan salad with lemon juice.
Hey Katie!
Awesome!! I am so glad this recipe was enjoyed, thanks for making it:) xTieghan
Yum! I served these as a quick meal before soccer practice along with gazpacho and the kids (and adults) loved them! Definitely adding this to our cook weeknight cooking repertoire 🙂
Hi Sarah!
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)