Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Without separating the rolls, use a large serrated knife to slice the slab of rolls in half horizontally. Place the bottom half in a 9x13-inch baking dish.
- Layer half of the provolone slices over the bottom rolls. Top with the Genoa salami, pepperoni, and prosciutto. Evenly distribute the pepperoncini rings over the meat, then finish with the remaining provolone slices. Place the top half of the rolls on.
- In a small bowl, whisk together the melted butter, grated Parmesan, Italian seasoning, garlic powder, and onion powder.
- Brush the garlic butter mixture evenly over the tops of the rolls. Cover the baking dish with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown and the cheese is fully melted. Let cool for a few minutes before cutting and serving warm.
Notes
Make-Ahead Tip: Assemble the sliders completely but do not add the butter topping. Cover tightly and refrigerate for up to 24 hours. Prepare and add the topping just before baking.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
