These sandwiches are a riff on the popular baked ham and swiss sliders that are all over the Internet. Many years ago, Before Children, my friend MaryEllen and her husband, Jamie, lived in Jacksonville, Florida. We used to go visit them and ate at a pub in the mall called Mr. Dunderbak’s. At that time, they had a sandwich that had pepperoni, salami, cheese, and creamy Italian dressing. We’re not sure what else. I fell in love with that sandwich and craved it when I was pregnant with Brian.
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This is my iteration of that sandwich: hot, melty provolone and mozzarella cheese draped over thin slices of pepperoni, salami, and capicola drizzled with creamy Italian dressing and baked with a buttery garlic sauce. It’s delicious, spicy, cheesy and everything a baked Italian sandwich should be. Try it and let me know what you think!
Baked Italian Sliders
- 24 slices deli pepperoni
- 24 slices salami
- 24 slices capicola
- 24 slices provolone cheese
- 24 slices mozzarella cheese
- 1/2 cup creamy Italian dressing
- 1/2 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- 1/2 cup butter melted
- 1/2 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 2 packages sweet dinner rolls 12 count, King's Hawaiian
- Lightly spray a 9 x 13-inch baking dish or pan with cooking spray. Cut rolls in half and place bottom halves in prepared dish. Place a slice each of pepperoni, salami, capicola, provolone, and mozzarella on each bottom half.
- Drizzle the creamy Italian dressing over the meat and cheese. Replace top half of rolls and push the rolls together tightly. Whisk together the poppy seeds, mustard, melted butter, garlic powder, and Worcestershire sauce. Pour sauce over the tops of rolls.
- Cover with foil and let sit for 10 minutes. Bake at 400 until cheese is melted, 7-8 minutes. Remove foil and cook an additional 2 minutes until tops are lightly browned. You can also turn on the broiler just long enough to brown lightly. Serve warm.