Slam Dunk Sliders


Main Dish
Slam Dunk Sliders

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    It’s a slam dunk! The sports fans in your life will love these hearty Italian meat-and-cheese sandwiches. Use a simple black-colored egg wash to paint lines for basketball-looking bun tops!

    Recipe Tags

    Servings and Ingredients

    Serves 8
    ½ c. thinly sliced red onion
    3 tbsp. Hy-Vee Italian salad dressing
    1 Hy-Vee medium egg white, slightly beaten
    16 drops Hy-Vee red food coloring, plus additional if needed
    12 drops Hy-Vee green food coloring, plus additional if needed
    8 drops Hy-Vee blue food coloring
    8 Hy-Vee Bakery hard dinner rolls, split
    4 tbsp. roasted garlic aioli
    1 ½ lbs. Hy-Vee sliced black forest ham
    6 oz. Di Lusso sliced pepperoni
    8 slice(s) Hy-Vee sliced smoked Gouda cheese, halved
    8 slice(s) Hy-Vee sliced provolone cheese, halved
    2 (11.3-oz.) jars Gustare Vita roasted peppers, drained
    8 tbsp. refrigerated basil pesto

    Things To Grab

    • 2 large rimmed baking pans
    • Parchment paper
    • Whisk
    • Small bowl
    • Small food-safe decorating brush
    • Knife


    1. Place oven racks in upper third and center of oven. Preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; set aside. Toss together onion and salad dressing to coat; set aside.

    2. Whisk together egg white, and red, green and blue food colorings in a small bowl to form a black egg wash. Add additional drops of red and green food coloring, if necessary. Set aside.

    3. Place roll bottoms, cut sides up, in 1 prepared baking pan; set aside. Paint basketball lines on rounded sides of roll tops using the black egg wash and a small food-safe decorating brush. Place roll tops, rounded sides up, in the remaining prepared baking pan.

    4. To assemble sandwiches, spread aioli on cut sides of roll bottoms. Top each with ham, pepperoni, Gouda and provolone cheeses, roasted peppers and onion mixture, folding and layering meats and cheeses as needed to create a stack.

    5. Bake sandwich stacks on upper oven rack and roll tops on center rack for 10 to 12 minutes or until cheeses are melted and egg wash is set.

    6. Remove baking pans from oven; slightly cool sandwich stacks and roll tops. Spread pesto on cut sides of roll tops; place on sandwich stacks to enclose sandwiches. Serve immediately.

    Nutrition facts


    620 Calories per serving
    1 each

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 105mg
    • Sodium: 2580mg
    • Total Carbohydrates: 34g
    • Protein: 35g

    Daily Values

    Iron 15%
    Calcium 30%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Seasons