Double Smoked Sliders

These are the best sliders I’ve ever made: Double Smoked Sliders, that is. There are no complicated ingredients here. Just one extra step when ordering the ingredients. Get the cold cuts sliced thick so they can handle a little smoke before drying out. Which is why I went salami and pork bologna (not the all beef stuff) as two of the ingredients. Both of these have extra fat content than say a roast beef which makes this work. Some of you are wrinkling your nose at bologna, but smoked bologna rocks. So does grilled bologna

Double Smoked Sliders Ingredients:

  • 5 slices of thick sliced salami
  • 5 slices of thick sliced bologna
  • 4 large slices of ham
  • 11 slices of sandwich sized pepperoni
  • Hawaiian slider buns
  • Sliced cheese (pictured is havarti and colby jack, but we found some pepper jack after we took the ingredient pics and used that for some extra spice but use what you like)
  • Sliced banana peppers
  • Sliced pickles
  • Brown Mustard (substitute mayo or aioli)
  • Compound butter

Keep in mind, you can do whatever toppings you like. These were just what we picked. The banana peppers, pepperoni, salami and spicy mustard were countered wonderfully with the savory cheese, butter, and the sweetness of the Hawaiian buns and pickles. This combo of flavors really meshed well together. I could’ve easily gone with mayo or an aioli as well. The biggest things here are the Hawaiian buns, thick sliced cold cuts, and compound butter.

Double Smoked Sliders Directions:

Let’s start off by prepping the grill. I used my pellet cooker and loaded it up with some Bear Mountain Bourbon BBQ pellets for that mellow smoke flavor for my slider sandos.

And hey, bourbon and BBQ goes together like salt and pepper, Salt and Peppa, and of course chili and peanut butter sandwiches. OK, I don’t get that last one either, but a whole disturbed subset of society does, including my wife. For those that don’t think it’s weird, consider that the peanut butter sandwich is dunked in the chili. Most of you are shuddering. Some of you, like my wife, are rolling your eyes into the back of your head. 

Crank up the cooker to 225F so we can get more smoke into these slices before drying them out. Then layer the thick cut salami and bologna on the cooker:

Wait to put the ham and pepperoni on because those should not be as thick. While the salami and bologna are smoking, you can make up the compound butter. This can be whatever you want. We went with garlic and onion with a little parsley that we mixed up days or weeks before and rolled up in a sheet of wax paper which can be frozen for months:

A glass bowl and a microwave and my compound butter is ready:

More on the butter in a minute. Time to prep the buns. 

Remove the Hawaiian buns from the packaging but do not separate any from the bunch. Grab a long serrated knife and slice the tops off of the entire lot of buns:

Spread that mustard (or mayo or aioli) onto the bottoms of the buns:

After about 10 minutes, check the salami and bologna:

The thick cut cold cuts are sweating nicely (and taking in that lovely Bear Mountain Premium Pellet smoke)

Time to add the ham and the pepperoni (because they are cut thinner). Here are the ham slices on the grill (the 11 slices of pepperoni were added immediately after this shot was taken:

After 10-15 more minutes, all the cold cuts are not longer cold. They are warm, smoky and shiny!

Here’s what the thicker slices look like close up:

And if you are wondering about the odd number of 11 slices of pepperoni, particularly if you counted in the above pictures, you will see 12 slices on the grill. Well, uh:

We had an escapee. It’s OK. You only really need about 9 slices. Leaving one for the pitmaster to do a little QC check on the remaining couple of slices. Now let’s assemble our sliders:

I laid down the ham, then a layer of cheese, followed by salami and bologna, more cheese and the pepperoni:

Next up, layer down some banana peppers and pickles:

Top with the Hawaiian bun tops and set the whole thing in a disposable aluminum pan and brush on the melted compound butter:

Double Smoked Sliders

Feel free to lay it on thick, and make sure to get the sides of the bun tops as well:

The butter keeps the bun tops from burning while we infuse more of the Bear Mountain smoke and adds some amazing flavor. 

We are ready to go back on the grill:

Double Smoked Sliders

Mmmmmm Smoke:

Double Smoked Sliders

All we are going for is melting the cheese, infusing more smoke and melting the butter into the buns. Once the butter is completely infused, you don’t have much time before the buns burn so keep checking the butter to know when to pull the double smoked sliders:

Double Smoked Sliders

Now grab that serrated knife again and sliced into individual sliders:

In that above pic, you can see the cheese that leaked out of the sliders into the pan and stuck a little which means our cheese had melted. Now set the sliced sliders onto a cutting board or platter to serve and let your guests grab a handful:

You might want to double or triple up this recipe if there are more than a couple people eating these, because I could easily eat half a pan of these!

Check out that deliciousness:

How many could you eat? Leave your answer in the comments below:

This flavor combo of sweet, savory, spicy and smoky (I didn’t plan that alliteration). It is beyond delicious. For me, I wouldn’t change a thing if I made this again and I’m known for constantly tweaking stuff like this. It was the best slider I’ve ever had.  Double smoked slider, that is. 

If you have any questions or comments, feel free to leave them below or shoot me an email. 

I want to thank Bear Mountain Premium BBQ Pellets for sponsoring this post. I’m a big fan of their pellets and have been for many months now. They are sold at Lowe’s. Give them a try. You will not be disappointed.

Also, you can follow us on our GrillinFools Facebook page and Instagram.

Double Smoked Sliders

Cold cuts smoked on my pellet smoker then added to a slider buns with cheese and smoked again to melt said cheese to make double smoked sliders
Prep Time20 mins
Cook Time30 mins
Course: Sandwich
Cuisine: Finger Food
Keyword: Sliders, Mountain Bear Mountain, Bear Mountain Pellets, Pellets, Smoker, Smoked Sliders, Double Smoked Sliders, Cold Cuts, Salami, Bologna, Ham, Pepperoni, Banana Peppers, Pickles

Ingredients

  • 5 slices salami thick sliced
  • 5 slices bologna thick sliced
  • 4 slices hame large
  • 11 slices pepperoni sandwich sized
  • 1 package Hawaiian buns
  • 6 slices colby jack
  • 6 slices havarti
  • 3 oz banana peppers
  • 3 oz pickles sweet
  • 2 tbsp brown mustard
  • 6 oz compound butter

Instructions

  • Fill the pellet cooker with Bear Mountain Premium Bourbon Pellets
    Bear Mountain BBQ Woods Hardwood Pellets
  • Warm up grill to 225F
  • Place the thick sliced salami and bologna on the smoker
  • While cold cuts are smoking, melt the compound butter
  • Remove the Hawaiian buns from packaging and slice lengthwise to remove all the tops from all the bottoms without separating any of the buns
  • Apply the mustard to the bottoms of the Hawaiian buns
  • After 10 minutes, add the ham and pepperoni slices to the grill
  • After another 15 minutes, remove the smoked meat from the grill and begin assembling the double smoked sliders
    Smoked Meat for Sliders
  • Layer down the meat, cheese, banana peppers and cheese
    Slider ingredients
  • Place the sliders in the aluminum pan and cap off with the Hawaiian bun tops
    Sliders Going on The Grill
  • Slather the top of the buns with the melted compound butter
    Butter Being Applied to Top of Roll
  • Place the aluminum pan/sliders into the smoker until the butter is absorbed into the buns
    Butter Melted Sliders
  • Remove from the grill and slice into individual sliders
    Cutting into Sliders with Knife
  • Serve
    Bear Mountain Charcoal

Video

Double Smoked Sliders

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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