Recipe Background
Keep your mind open to something new! These Old-Fashioned Bologna Sliders give an old favorite some new flavor. If you liked fried bologna as a kid, we've got you. This little upgrade begins with the addition of a homemade pickle-Dijonnaise sauce (yes, that's right!), some American cheese, and that tried-and-true fried bologna on a sweet and fluffy Hawaiian roll. Topped with some buttery poppy seeds then baked to melted and gooey perfection, this is definitely a delicious take on a childhood classic. If you're ready for a change of pace and a throwback to your early years (or maybe just last week), try these Old-Fashioned Bologna Sliders. This is what adulting is all about!
Keep your mind open to something new! These Old-Fashioned Bologna Sliders give an old favorite some new flavor. If you liked fried bologna as a kid, we've got you. This little upgrade begins with the addition of a homemade pickle-Dijonnaise sauce (yes, that's right!), some American cheese, and that tried-and-true fried bologna on a sweet and fluffy Hawaiian roll. Topped with some buttery poppy seeds then baked to melted and gooey perfection, this is definitely a delicious take on a childhood classic. If you're ready for a change of pace and a throwback to your early years (or maybe just last week), try these Old-Fashioned Bologna Sliders. This is what adulting is all about!
Ingredients
For the pickle-Dijonnaise:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup dill pickles chopped
- 1/2 teaspoon pickle juice
- 1/4 teaspoon garlic powder
For the sliders:
- 1 1/2 tablespoons unsalted butter plus more, to taste
- 1/2 pound bologna thinly sliced
- 1 (12-count) package Hawaiian rolls
- 6 slices American cheese
- 1/2 teaspoon poppy seeds
Directions
- Preheat the oven to 350 degrees F.
- Line a rimmed 18x26-inch baking sheet with parchment paper.
- In a medium bowl, add the mayonnaise, the Dijon mustard, the dill pickles, the pickle juice, and the garlic powder and stir to combine.
- In a large, nonstick skillet over medium heat, add enough of the extra butter to coat the bottom. Then heat until it has melted and swirl to coat the skillet.
- Add the bologna slices, in batches, to the melted butter and fry until they have browned and are crispy on the edges, about 2-3 minutes per side. Add more of the extra butter before frying each batch as needed.
- Transfer the fried bologna slices to a paper-towel-lined plate and let them drain.
- With the Hawaiian rolls still attached, carefully slice the rolls horizontally, so they are separated into one large top slice and one large bottom slice.
- Place the bottom half of the Hawaiian rolls on the prepared baking sheet.
- Evenly spread a thin layer of the pickle-Dijonnaise over the bottom half of the Hawaiian rolls.
- Top the pickle-Dijonnaise layer evenly with the American cheese slices and the fried bologna slices.
- Place the top half of the Hawaiian rolls on top of the bologna layer.
- In a small, microwave-safe bowl, melt the remaining 1 1/2 tablespoons of the butter.
- Add the poppy seeds to the melted butter and stir to combine.
- Use a pastry brush to evenly coat the top of the sliders with the poppy seed-butter mixture.
- Bake the sliders until the cheese is melted and the Hawaiian rolls are golden-brown, about 12-15 minutes.
- Transfer the baking sheet to a wire rack and use a sharp knife to cut the rolls into individual sliders.
- Serve.
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