Piled with Asiago, ham, salami, and melted provolone, these Italian keto sliders bake under a Dijon butter glaze until the tops turn golden and crunchy, with 1.1g net carbs and 14.5g protein. The briny muffuletta olive spread is my favorite part.
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 9x13 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.
Slider roll options
I usually grab keto dinner rolls from Kroger. Most grocery stores carry some version of low-carb rolls now, and they all work for this.
Other options for slider rolls
Keto hot dog buns: cut 6 buns in half down the center to get 12 slider-sized pieces.
My wonderbread chaffle bread: cut into slider-sized squares. Different texture but holds up well under the butter glaze.
Bread bowl dough: I’ve shaped this into small rolls before. Takes more effort but the result is worth it if you want homemade.
The first two options use wheat protein, so they are not gluten-free.
This is a sandwich, so swap whatever you want. Here’s what I’ve tried.
Cheese swaps
Asiago can be replaced with Parmesan, Pecorino, or any hard salty cheese. I’ve used all three and they melt into the sandwich the same way.
Provolone can be replaced with mozzarella, Havarti, Monterey Jack, or gouda. Mozzarella gets stretchier, which I actually prefer.
Cold cut swaps
Ham can be replaced with smoked turkey or prosciutto. Prosciutto makes it feel fancier, but you need a few more slices since it’s thinner.
Salami can be replaced with pepperoni for more of a pizza chaffle vibe.
Olive spread swaps
Muffuletta can be replaced with giardiniera mix (hot or mild) or chopped green olives tossed in olive oil. I’ve used both and the flavor is close enough that no one notices the difference.
If you end up with extra Italian meats and cheese, throw them in my skillet lasagna. Same flavor family, completely different dish.
How to store, freeze, and make ahead
Make ahead
I assemble everything the night before and pour the butter mixture over the top, cover the pan with foil, and stick it in the fridge. The bread soaks up all that butter overnight, which honestly makes them even better. Pull the pan out about 15 minutes before baking to take the chill off, then bake as directed.
How to freeze
Assemble the sliders but don’t add the butter mixture or bake. Wrap the pan tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, add the butter mixture the next morning, and bake as usual. I’ve also frozen individual baked sliders wrapped in foil. They reheat in the oven at 325°F for about 10 minutes.
Storing leftovers
Best served hot, right out of the oven. Leftovers go in an airtight container in the fridge for up to 4 days. I reheat mine in the oven at 325°F for 8-10 minutes to get the crust crispy again. The microwave works if you’re in a rush, but you lose that golden, crunchy top.
Preheat oven to 350°F. Grease a 9 x 13 in baking dish with nonstick cooking spray.
2
Slice the rolls
Slice the rolls or hot dog buns in half horizontally. Place the bottom halves into the prepared baking dish.
For this step
12 low-carb rolls or 6 hot dog buns
3
Make it cheesy
Sprinkle 1/2 cup shredded Asiago in an even layer on the bottom halves of the rolls or hot dog buns.
For this step
1/2 cup shredded Asiago
4
Meats and more cheese
Top with layers of ham, salami, muffuletta olive spread, and remaining 1/2 cup Asiago cheese.
For this step
8 ounces thinly sliced ham
4 ounces thinly sliced salami
1 cup muffuletta olive salad spread, drained
1/2 cup shredded Asiago cheese
5
Even more cheese
Layer the slices of provolone cheese on top. Place the top halves of bread on top of the sandwiches.
For this step
6 slices provolone
6
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.
For this step
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
7
Brush butter mixture
Evenly brush the tops of the sandwiches with the butter mixture.
8
Bake
Cover with foil and bake in a preheated 350°F oven for 15-20 minutes, removing the foil during the last 10 minutes of cooking so the top gets golden brown.
Nutrition
Per serving: 1 sandwich (using keto hot dog buns)
Calories
181
Fat
12.9g
Protein
14.5g
Total carbs
9.1g
Fiber
8g
Net carbs
1.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
How do I keep the bottoms of the sliders from getting soggy?
The olive oil in the muffuletta spread is the culprit. I put the first 1/2 cup of Asiago down on the bottom halves before anything else so the cheese sits between the spread and the bread, and I tip the jar to drain off the surface oil before spreading. Readers who pre-toast the cut sides of the rolls for about five minutes before assembling tell me the bottoms stay set and the pan slices clean.
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.
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.
Confession: I went in expecting one week of lunches and used up half the pan the same day I made it. The rolls stay cohesive in the fridge, no sogginess, no drying out – the muffuletta spread is doing work there, keeping the layers from separating. I portion them individually and two minutes in the microwave brings them back without the provolone going rubbery, which is the usual failure point with layered sandwiches. At 1.1 net carbs and 14.5g protein, this slots into a rotation without needing to count around it. What I didn’t expect is that the Dijon glaze seems to firm up after refrigerating and actually helps the tops hold structure when you rewrap them. Next batch I’m doubling it and leaving half for the week.
The Dijon glaze does that. I noticed it the first time I made a full batch ahead and couldn’t figure out why the second-day tops were actually better than fresh out of the oven. Double batch is the only way to make it out of the first sitting with anything left for the week, Diane.
Add the second Asiago while the provolone is still warm, it melts into the layers and everything cuts clean. I’d basically closed the book on Italian subs three years into keto. These reopened it.
That timing trick with the warm provolone is smart. The second Asiago fuses into it instead of sitting on top, and you get those clean slices without the cheese pulling. I’ve done it both ways and that’s the one.
Salami baked into a slider sounded like a grease situation, so I skipped this a few times. Made it last Sunday because it was too hot to cook anything serious, and the salami actually crisps at the edges where it presses against the Asiago. Completely changed what I thought baked salami could do. Nothing from the deli counter has been the same since.
Baked salami is just a different product. Those edges where it presses into the Asiago come out almost like a chip, that’s exactly what I was going for.
The bottoms don’t go soft and the pan slices into clean pieces when you pre-toast the cut sides of the rolls face-up for about five minutes before assembling. Pull them just until they’re barely set, not golden, then build the filling on top. The Asiago stays more distinct instead of melting into the bread, and the sliders hold together when you cut and pull them apart. I’ve also been adding a small pinch of red pepper flakes to the Dijon butter glaze because the ham and salami are salty enough that a little heat gives the whole thing somewhere to go. Doesn’t taste spicy at all, just makes the glaze taste intentional. Two additions, maybe 30 extra seconds combined, and I can’t make these any other way now.
Should’ve written pre-toasting the cut sides into the recipe, keto rolls hold way more moisture than regular bread and soft bottoms are a real thing. Red pepper flakes in the glaze are going in my next batch. All that ham and salami salt and the Dijon just sat there.
Sam, both actually. Tapenade gets you the olive base but misses the pickled veggie kick, so I’d mix in some chopped giardiniera. Equal parts tapenade and giardiniera gets you pretty close to what the spread does.
Made a few keto slider recipes before giving up on them. Rolls always held up fine; filling tasted like nothing. The muffuletta spread is what was missing. It bakes into the provolone and you get this briny, melty layer that actually does something. I’d go heavier on the spread next time, but this one finally worked.
The Dijon glaze and the way the tops crisped up was the best part for me. The muffuletta spread plus the Asiago ran pretty salty together though, which I didn’t anticipate. Next time I would start with half the olive spread and taste before going all in.
Both are pretty salty on their own so together they stack up fast. Half the spread is the right call, or rinse the muffuletta if you want to keep the full amount. The glaze I’d never cut.
Made these six times now, and the tweak that changed everything was pulling them out about 3 minutes before the timer. The Dijon butter glaze sets up perfectly at that point, golden but not overdone, and the provolone stays creamy instead of fully setting. The muffuletta spread brings more brine than I expected the first time through. Going double batch on the next round.
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.
