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Baked Italian Grinder Sliders

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Created by Kyra
Updated Mar 6, 2026
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Warm, cheesy biscuit sliders capture the essence of an Italian sub—made easy with Pillsbury™ Grands!™ biscuits. Think of them as a fun twist on the "Italian grinder," a hearty and flavorful sandwich popular in New England, packed with classic Italian ingredients. Layer your favorite deli meats and cheese onto the biscuits, then top with a quick, zesty salad for a crisp-and-cool contrast. The best part? It all comes together in just 35 minutes. Quick, savory, and downright irresistible—these are going to fly off the table.

Recipe Ingredients

Here’s a look at the ingredients you’ll need to make these Baked Italian Grinder Sliders.

Pillsbury™ Grands!™ Southern Homestyle Original Biscuits: Southern homestyle biscuits are our choice for making delicious slider buns! We haven’t tested with other refrigerated Pillsbury™ Grands!™ flavors but feel free to try your favorite.

Sliced Meats: We chose our favorite combination of turkey, salami, and mortadella, but any meat combination you like will be delicious! Try prosciutto, ham, or even roast beef!

Cheese: Provolone is standard in an Italian grinder, but Havarti, Monterey Jack, or Swiss would be appropriate if you prefer.

Italian Dressing: If you don’t have Italian dressing on hand, balsamic vinaigrette is a great sub. A vinaigrette is best for that zingy, tart flavor that pairs so well with fatty meats.

Other Ingredients You’ll Need: Butter, garlic powder, salt, mayonnaise, iceberg lettuce, pepperoncini.

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How to Make Baked Italian Grinder Sliders

Here’s how to make these tasty Baked Italian Grinder Sliders. Follow the recipe for details!

1. Prepare and Bake the Biscuits

Pop open the can and separate the biscuits. Pull each biscuit apart to separate it into 2 equal pieces, to get 16 biscuit rounds. Lay the biscuits on the sheet pan—8 biscuit rounds touching each other on one half of the sheet pan, 8 biscuit rounds farther apart on the other. Bake the biscuits until puffed and golden.

2. Make the Salad

Mix together the mayo and Italian dressing, then toss with the lettuce and pepperoncini. Set aside.

3. Layer the Sandwiches and Finish Baking

When the biscuits are finished baking, layer the meats on the biscuit base. Top with cheese. Return to the oven to heat the sandwiches and melt the cheese.

4. Finish and Serve

Add the salad on top of the melted cheese, top with the biscuit tops, slice, and serve.

How to Store (and Reheat) Baked Italian Grinder Sliders

Here’s how to store and reheat any leftovers.

Refrigerator  

Before storing, remove the salad from the sandwiches, and transfer it to an airtight food storage container. Transfer leftover sliders to a separate airtight food storage container or resealable food-storage plastic bag. Store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.

Reheating  

To reheat, transfer sliders to a baking pan, and cover loosely with foil. Heat in the oven at 350°F for 20 to 25 minutes, until the sliders are heated through (165°F). Remove the foil for the last 5 minutes to re-crisp the biscuits. Top with the chilled salad if desired.

Baked Italian Grinder Sliders

  • Prep Time 20 min
  • Total 35 min
  • Ingredients 12
  • Servings 4
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Ingredients

Instructions

  • Step 
    1

    Heat oven to 350°F.

  • Step 
    2

    In a small bowl, mix butter, garlic powder, and salt.

  • Step 
    3

    Open the can of biscuits, and gently separate each biscuit in half so there are 16 rounds. On one half of a sheet pan, arrange 2 rows of 4 biscuit rounds, placing them close together so all 8 biscuits are just barely touching. These will form the base of the sandwich. Place the other 8 biscuit rounds on the other half of the sheet pan, farther apart. These will be the tops of the sliders. Brush the butter mixture over all 16 biscuit rounds. Bake the biscuits for 8 to 12 minutes, or until biscuit tops are golden brown. Remove from the oven.

  • Step 
    4

    While the biscuits bake, make the salad topping. In a medium bowl, mix together the Italian dressing and mayonnaise. Add shredded lettuce and pepperoncini; gently toss until everything is evenly coated. Set the salad aside until ready to use.

  • Step 
    5

    Layer the turkey, mortadella, and salami on top of the sandwich base (the 8 rounds that were placed close together). Layer provolone on top of meat. Bake for 3 to 5 minutes more, until the cheese is just starting to melt.

  • Step 
    6

    Remove sheet pan from the oven, and top the cheese with salad mixture. Place remaining biscuit rounds on top of salad mixture, and cut into 8 sandwiches. Serve hot.

Nutrition

No nutrition information available for this recipe

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