Italian Keto Sliders
Published December 1, 2023 • Updated February 28, 2026
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I load these Italian keto sliders with Asiago, ham, salami, melted provolone, and a briny muffuletta olive spread. I bake them under a Dijon butter glaze until the tops turn golden and crunchy.
Whether you’re feeding a crowd, need something for a tailgate, or just want a weeknight dinner that feels like an event, these are the sliders I keep coming back to. I’ve been making them for a couple of years now, and they’re one of the most-requested recipes in my house.
I build these on low-carb rolls and layer Asiago cheese, ham, salami, provolone, and a chunky muffuletta olive spread between the halves. Before they hit the oven, I brush the tops with a butter mixture spiked with Dijon, Worcestershire, poppy seeds, and dried onion. That glaze is what separates these from a regular deli sandwich. You get a crunchy, golden top with a juicy, butter-soaked bottom that practically falls apart when you pull them from the pan.
If you’ve ever made those popular ham and cheese sliders on Hawaiian rolls, same concept here, just with an Italian twist. I’ve made both versions side by side, and the Italian build wins for me every time. The muffuletta brings this briny, tangy punch that cuts right through the richness of melted cheese and butter. Without it, you just have a hot ham and cheese. With it, you have something people actually ask about.
I first pulled these together for a Sunday football spread. Full 9×13 pan, twelve sliders. Gone in about 20 minutes. One friend texted me the next day asking for the recipe. Since then I’ve made them for weeknight dinners, packed them cold for next-day lunches, and brought a tray to a neighbor’s cookout. If you like the baked slider format, try my French dip sliders too (different flavor profile, same pull-apart goodness).
For a full Italian appetizer spread, I pair these with mozzarella sticks and pizza meatballs. Three dishes, all oven-baked, and everything can be prepped before your guests show up. I’ve done this setup for game days, holiday parties, and casual Friday dinners. The sliders always disappear first.
I’ve brought these to potlucks where nobody was eating low-carb, and they disappeared just as fast. People don’t notice the rolls when there’s melted provolone and muffuletta involved. That’s the test I use for any recipe: would someone who isn’t watching carbs eat this without being told?
One thing I figured out after a few batches: don’t skip the foil for the first 10 minutes of baking. That trapped steam is what melts the cheese all the way through and lets the butter mixture soak down into the bread. Pull the foil for the last 10 minutes so the tops get golden and crisp. Mine usually hit the right color around 17 minutes, not the full 20. Every oven is a little different, so keep an eye on them your first time. If the tops aren’t golden enough, give them another 2-3 minutes uncovered.
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Ingredients
12 low-carb rolls or hotdog buns -
1 cup shredded Asiago cheese, divided
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8 oz thinly sliced ham
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4 oz thinly sliced salami
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1 cup muffuletta spread
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6 slices provolone
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3 tablespoons unsalted butter, melted
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1 teaspoon Dijon mustard
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1 teaspoon poppy seeds or black sesame seeds
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1 teaspoon dried minced onion
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1 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Slice the rolls
Slice the rolls or hot dog buns in half horizontally. Place the bottom halves into the prepared baking dish.
- 12 low-carb rolls or 6 hot dog buns
Make it cheesy
Sprinkle 1/2 cup shredded Asiago in an even layer on the bottom halves of the rolls or hot dog buns.
- 1/2 cup shredded Asiago
Meats and more cheese
Top with layers of ham, salami, muffuletta olive spread, and remaining 1/2 cup Asiago cheese.
- 8 ounces thinly sliced ham
- 4 ounces thinly sliced salami
- 1 cup muffuletta olive salad spread, drained
- 1/2 cup shredded Asiago cheese
Even more cheese
Layer the slices of provolone cheese on top. Place the top halves of bread on top of the sandwiches.
- 6 slices provolone
Mix the topping
In a small bowl, whisk together the melted butter, Dijon, black poppy seeds or sesame seeds, dried minced onion, Worcestershire sauce, salt and pepper.
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Dijon mustard
- 1 teaspoon black sesame seeds or poppy seeds (optional)
- 1 teaspoon dried minced onion or finely minced yellow onion
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Brush butter mixture
Evenly brush the tops of the sandwiches with the butter mixture.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is muffuletta spread?
I use the jarred version from the grocery store (usually in the olive or Italian aisle). It's a chunky mix of green and black olives, pickled vegetables, capers, garlic, herbs, and olive oil. Think of it as a briny, tangy olive salad. I've also made my own by chopping up a mix of olives, roasted red peppers, and giardiniera, then tossing it all with olive oil. Both work, but the jarred version saves me about 15 minutes of prep.
Can I serve these sliders cold?
I do this for packed lunches all the time. Skip the butter mixture entirely and just build the sandwiches cold on the rolls with ham, salami, cheese, and muffuletta. I spread a thin layer of mayo and Dijon on the inside of each roll for moisture. They hold up well in the fridge for a full day, which makes them great for work lunches or road trips. For another solid cold lunch idea, try my bell pepper sandwich.
How many net carbs are in each slider?
It depends on which rolls you use. With the Kroger keto dinner rolls, I get about 4-5g net carbs per slider. The Ener-G gluten-free rolls run a little higher. I always check the label on whatever bread I'm using and do the math from there, since the filling itself (meat, cheese, muffuletta, butter) adds less than 1g of carbs per slider.
Are these good for weekly meal prep?
I've done this a few different ways. My favorite is assembling the full pan on Sunday, pouring the butter mixture over the top, and keeping it covered in the fridge until I'm ready to bake. I usually bake on Monday or Tuesday when I want them fresh. I've also baked the whole batch, let them cool, and wrapped individual sliders in foil for grab-and-go lunches throughout the week. They reheat in the oven at 325°F in about 10 minutes.
Can I double this recipe for a larger crowd?
I do this every time I make them for a party. Use two 9x13 pans instead of one, double everything straight across, and bake them at the same time on two oven racks. I rotate the pans halfway through so they brown evenly. I've fed 20 people this way and still had a few sliders left over.
Can I make these without the butter topping?
You can, but you'll miss out on the best part. The butter mixture is what gives you that golden crust on top and soaks into the bottom of the bread. Without it, you basically have assembled sandwiches. I tried it once when I was out of butter, and they were fine but nowhere near as good. If dairy is the concern, I haven't tested ghee yet but I'd expect it to work the same way.
Dijon butter glaze is legit, but watch your timing. Mine went the full 20 minutes and the bottoms burned. Pull at 18 if your oven runs hot.
Oh Annie,
I am eating a portion or 2 right now and it is fabulous darling.
4 months ago, I was told by my service provider my cholesterol was way high and needed to omit fat. I did omit all keto bread and tortillas... I went to the doc last week and came back with a perfect fat score. Even the A1c is down considerably. I have to admit, peanuts are my kryptonite... So, I went from Amazon bulk roasted/salted peanuts to 'in the shell'.
I love this meal and is worth the extra fat as long as I use sparingly... So, today, (and still 3 more meals), in order to not waste the enormous amount of money Bidenomics is charging for Keto supplies.
Thanx Annie... As usual, you do not disappoint,
Dan n Mac (service dog)
Dan and Mac! That cholesterol turnaround is something. And yes, the fat in these is worth it (the provolone and Asiago are doing real work here). Sparingly is the right call.