These hot italian sliders are miniature versions of the classic sub with a bit of heat. A shortcut ‘aioli’ of Duke’s mayonnaise & Momofuku’s chili crunch comes together in a snap & acts as the sauce (and dip).
Serve hot & gooey for game day or the next time you’re hosting a crowd.
recipe!
hot italian sub sliders with chili crunch aioli
12 servings (appetizer, main) 10 mins prep 12 mins cook | 22 mins total time
ingredients
nonstick cooking spray, for greasing
1 package hawaiian sweet rolls
4 tablespoons unsalted butter, melted
2 teaspoons italian seasoning
1 teaspoon dried minced garlic
6 slices provolone cheese
6 slices swiss cheese
12 slices ham
12 slices salami
12 slices pepperoni
1/2 cup banana peppers
1/2 cup roasted red peppers
parsley for garnish, if desired
for the chili crunch mayo
1/2 cup mayonnaise
2-2 1/2 tablespoons chili crunch
instructions
to prepare sliders, set the oven to broil. Lightly grease a 9 x 13-inch baking pan with nonstick spray. Cut the entire slab of hawaiian rolls in half horizontally. Place the bottom half of the rolls on the prepared pan. Broil for 2 minutes or until slightly crisped & browned.
In a medium bowl, whisk together the melted butter, italian seasoning & dried minced garlic. Season with salt & pepper to taste. Set aside.
Preheat the oven to 350°F. Spread the chili crisp mayonnaise over the toasted bottom half of the rolls. Next, layer on the provolone, ham, salami, banana peppers, roasted red peppers & swiss. Add the top buns. Liberally brush the melted butter mixture over the tops & sides of the rolls. Bake uncovered for 12 minutes, until the cheese is melted & the tops of the rolls are golden. If desired, brush with more of the butter mixture, then garnish with the parsley. Serve hot alongside the chili crunch aioli.
to prepare chili crunch aioli, add all of the ingredients to a bowl & mix until well combined.