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Hot Italian Sliders with The BEST Homemade Marinara (Easy & Cheesy)

Sweet Hawaiian rolls layered with three kinds of salami, provolone, mozzarella, Calabrian heat, and brushed with herb garlic butter, then baked until golden and melty. Served with a simple, flavorful homemade marinara made with Red Gold tomato sauce for the ultimate dip. Perfect for game day, holidays, or family dinner.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

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 provolone
    Calabrian hot pepper sauce
    Hard salami
    6 slices Genoa salami
    Mozzarella slices
    Salame calabrese
    Freshly grated Parmesan
    Remaining 6 slices Genoa salami
    Remaining 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.
Servings: 12 sliders