These Melty Mini Italian Sandwiches are loaded with gooey cheese, savory Italian flavors—making it an easy, crowd-pleasing win for football Sunday.
These Melty Mini Italian Sandwiches are everything you want for feeding a hungry crowd—bold, cheesy, and packed with classic Italian deli flavor. A large Italian loaf is sliced and stacked high with layers of savory deli meats and plenty of provolone cheese, then baked until the bread is toasty and the cheese is irresistibly melty.
What really takes them over the top is the pickly iceberg mayo slaw, adding the perfect crunchy, tangy bite to balance all that richness. Cut into mini sandwiches, they’re easy to grab, totally crave-worthy, and made for game day, parties, or any time you need a guaranteed hit.
Melty Mini Italian Sandwiches
Ingredients
- 1 Italian loaf
- 1/3 lb provolone cheese
- 1/3 lb sliced pepperoni
- 1/3 lb sliced prosciutto
- 1/3 lb sliced salami
- 1/3 lb sliced ham or mortadella
- 1/3 lb sliced capicola
The Iceberg slaw:
- 1/2 cup mayonnaise
- 1 tsp cherry pepper juice optional
- 2 tbsp chopped cherry peppers
- 1 tsp Oregano
- 1/2 head chopped Iceberg lettuce
Instructions
- Preheat oven to low broil.
- Make your pickly mayo by combining mayo, chopped cherry peppers, juice and oregano in a bowl. Mix and season to taste. Depending on how creamy or pickly you want it, you might need to add more juice or mayo.
- Slice Italian loaf and spread about half the mayo on the each slice of the loaf. Chop Iceberg lettuce and add to that remaining half of the mayo and mix until you have a nice creamy slaw.
- Add slices of provolone to the Italian slices and transfer to a baking sheet. Broil for 3-4 min or until the cheese is melted and browned and bubbly.
- Add layers of the meats to the bread and top with the iceberg slaw. Close sandwich and slice into 8-10 wedges depending on how big your Italian loaf is. Serve on a platter. Enjoy!
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