Hot Italian Sliders with The BEST Homemade Marinara
If you’ve ever wanted your kitchen to smell like an Italian deli and a Sunday sauce simmering at the same time…
This is it.
Sweet Hawaiian rolls.
Layers of salami.
Melty provolone and mozzarella.
Calabrian heat.
Herb garlic butter brushed over the top.
And dipped into bold, homemade marinara made with Red Gold tomatoes.
Tell me you wouldn’t demolish three of these without blinking.
Why These Sliders Hit So Hard
Sliders are already a crowd favorite. But Italian sliders? That’s a different level.
You’ve got:
- Hard salami
- Genoa salami
- Salame calabrese
- Provolone
- Mozzarella
- Freshly grated parmesan
- Calabrian hot pepper sauce
It’s layered flavor. Salty, spicy, melty, rich.
And the sweet Hawaiian rolls? That little hint of sweetness balances the savory meats perfectly. It’s not overpowering — it just works.
Fun fact: Genoa salami is typically softer and more garlicky, while hard salami has a firmer texture and deeper cured flavor. Layering both gives you contrast in every bite.
We’re building flavor strategically here.
The Herb Garlic Butter Situation
Before baking, we brush the tops with melted butter mixed with:
- Worcestershire sauce
- Fresh Italian flat-leaf parsley
- Garlic powder
- Italian seasoning
It’s giving bakery vibes.
It’s giving golden crust.
It’s giving “who brought these??”
That buttery top turns beautifully golden in the oven and locks everything together.
The BEST Homemade Marinara (Using Red Gold)
Now let’s talk about the dip that makes this whole thing next-level.
This marinara is simple — but balanced.
It starts with a 15-ounce can of Red Gold tomato sauce. Red Gold is known for consistent, quality tomatoes — and that matters when your sauce only has a handful of ingredients.
We’re adding:
- A little water
- Sugar to balance acidity
- Dried oregano, basil, and thyme
- Garlic powder
- Salt and black pepper
- One whole bay leaf
- A splash of lemon juice at the end
Fun fact: Adding lemon juice at the end brightens tomato sauce without making it taste acidic. It sharpens the flavor and wakes everything up.
The bay leaf gives subtle depth while simmering — just don’t forget to remove it before serving.
This marinara isn’t heavy. It’s smooth, slightly sweet, herby, and perfect for dipping those melty sliders.
And yes. Dipping is mandatory.
Why This Is the Perfect Hosting Recipe
These sliders:
- Feed a crowd
- Bake all at once
- Slice cleanly into 12 pieces
- Look impressive
- Taste even better
They’re ideal for:
- Game day
- Holiday gatherings
- Family dinner
- “I need something that disappears fast” moments
Bake at 375°F until golden and melty — about 15 minutes — then slice and serve warm.
The cheese pull alone is worth it.
Hot Italian Sliders with The BEST Homemade Marinara (Easy & Cheesy)
Ingredients
Sliders
- 1 pack Hawaiian Sweet Rolls
- 12 slices provolone cheese
- 6 slices mozzarella cheese
- 6 slices hard salami
- 12 slices Genoa salami
- 6 slices salame calabrese
- 1 tablespoon freshly grated Parmesan
- 1 –2 tablespoons Calabrian hot pepper sauce
- 1 tablespoon butter softened
Herb Garlic Butter
- 4 tablespoons butter melted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Italian flat-leaf parsley chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Homemade Marinara
- 1 15-ounce can tomato sauce (Red Gold)
- ¼ cup water
- 1 teaspoon sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 whole bay leaf
- ½ teaspoon lemon juice
Instructions
Make the Marinara
- In a small saucepan, combine the tomato sauce, water, sugar, oregano, basil, thyme, garlic powder, salt, pepper, and bay leaf.
- Bring to a gentle simmer over medium heat.
- Reduce heat to low and simmer for 10–15 minutes, stirring occasionally.
- Remove the bay leaf and stir in the lemon juice. Keep warm until serving.
Assemble the Sliders
- Preheat the oven to 375°F. Lightly grease the bottom of a baking dish.
- Horizontally slice the Hawaiian Sweet Rolls in half. Place the bottom half into the prepared baking dish.
- Layer the sliders in this order: 6 slices provoloneCalabrian hot pepper sauceHard salami6 slices Genoa salamiMozzarella slicesSalame calabreseFreshly grated ParmesanRemaining 6 slices Genoa salamiRemaining 6 slices provolone
- Lightly butter the inside of the top rolls with softened butter and place them over the layered meats and cheese.
- In a small bowl, combine melted butter, Worcestershire sauce, chopped parsley, garlic powder, and Italian seasoning. Stir until combined.
- Brush the herb garlic butter evenly over the tops of the rolls.
- Bake for approximately 15 minutes, or until golden brown and the cheese is melted.
- Slice into 12 sliders. Serve warm with the homemade marinara for dipping.
Notes
- Don’t skip the simmer on the marinara. Even 10 minutes helps deepen the flavor and soften the dried herbs.
- Remove the bay leaf before serving. Always.
- For extra golden tops, broil for 1 minute at the end, watching carefully to prevent burning.
- Adjust heat level by using more or less Calabrian hot pepper sauce.
- Serve immediately for the best cheese pull and texture.
