Fried Bologna Sliders with Pickle Dijonnaise Recipe
Introduction
Fried Bologna Sliders with Pickle Dijonnaise are a nostalgic twist on a classic comfort food. These sliders combine crispy bologna, melty American cheese, and a tangy pickle dijonnaise spread, all nestled in soft King’s Hawaiian rolls. Perfect for a quick snack or casual gathering.
Ingredients
- 1 Package King’s Hawaiian rolls (12 count)
- ½ Pound thinly sliced bologna
- 6 Slices American cheese
- 1 ½ Tablespoons unsalted butter, plus more for frying
- ½ Teaspoon poppy seeds
For the Pickle Dijonnaise:
- ¼ Cup mayonnaise
- 2 Tablespoons dijon mustard
- ¼ Cup chopped dill pickles
- ½ Teaspoon pickle juice
- ¼ Teaspoon garlic powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a bowl, mix together mayonnaise, dijon mustard, chopped dill pickles, pickle juice, and garlic powder to make the pickle dijonnaise. Taste and adjust seasoning as desired.
- Step 3: Heat a large non-stick pan over medium heat and add some butter, swirling to coat the pan.
- Step 4: Fry the bologna slices in batches of 3 or 4 until browned and crispy around the edges, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.
- Step 5: Melt the butter in a small bowl using the microwave, then stir in the poppy seeds.
- Step 6: Without separating the rolls, slice the entire sheet of buns horizontally in half. Place the bottom halves into a parchment-lined baking pan.
- Step 7: Spread a thin layer of the pickle dijonnaise on the bottom halves, then layer the American cheese slices and fried bologna evenly on top.
- Step 8: Replace the top halves of the buns, then brush the tops with the melted butter and poppy seed mixture.
- Step 9: Bake for 12-15 minutes or until the cheese is melted and the buns are golden brown.
- Step 10: Cut the sliders apart along the bun lines and serve immediately for best flavor and texture.
Tips & Variations
- For extra flavor, add a thin slice of tomato or a leaf of fresh lettuce inside each slider before baking.
- Substitute the American cheese with Swiss or cheddar for a different taste profile.
- Use spicy brown mustard instead of dijon for a bit more kick in the dijonnaise.
- If you prefer less crisp bologna, reduce frying time slightly or bake the bologna slices briefly before assembling.
Storage
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to restore crispness and melt the cheese. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these sliders ahead of time?
You can assemble the sliders and refrigerate them for a few hours before baking, but they are best served fresh out of the oven for optimal texture and flavor.
What can I substitute if I don’t have King’s Hawaiian rolls?
Soft dinner rolls or slider buns work well as substitutes. Just make sure they are slightly sweet and soft to complement the bologna and dijonnaise flavors.
PrintFried Bologna Sliders with Pickle Dijonnaise Recipe
These Fried Bologna Sliders with Pickle Dijonnaise are a nostalgic yet elevated treat perfect for snacks or casual gatherings. Thinly sliced bologna is pan-fried until crispy on the edges, then layered with American cheese and a tangy pickle dijonnaise on soft King’s Hawaiian rolls. Brushed with buttery poppy seed topping and baked to golden perfection, these sliders offer a delightful combination of savory, creamy, and zesty flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Sliders
- 1 Package King’s Hawaiian rolls (12 count)
- ½ Pound thinly sliced bologna
- 6 Slices American cheese
- 1 ½ Tablespoons unsalted butter, plus more for frying
- ½ Teaspoon poppy seeds
Pickle Dijonnaise
- ¼ Cup mayonnaise
- 2 Tablespoons Dijon mustard
- ¼ Cup chopped dill pickles
- ½ Teaspoon pickle juice
- ¼ Teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the assembled sliders.
- Make the pickle dijonnaise: In a bowl, combine mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, and garlic powder. Mix well and taste to adjust the seasoning as needed.
- Fry the bologna: Heat a large non-stick pan over medium heat and add some butter, swirling it to coat the surface. Fry the bologna in batches of 3 or 4 slices until browned and crispy around the edges, about 2-3 minutes per side. Remove the cooked slices to a paper towel-lined plate to drain excess fat. Repeat with all slices.
- Prepare the poppy seed butter: Melt additional butter in a small bowl using the microwave, then stir in the poppy seeds to combine.
- Assemble the sliders: Without separating the individual buns, slice the entire sheet of Hawaiian rolls in half horizontally. Place the bottom half in a parchment-lined baking dish. Spread a thin layer of the pickle dijonnaise evenly over the buns. Layer the fried bologna slices and then top with American cheese. Cover with the top half of the buns.
- Brush and bake: Brush the top of the buns generously with the melted butter and poppy seed mixture. Bake in the preheated oven for 12-15 minutes, or until the cheese has melted and the tops of the buns are golden brown.
- Serve: Using the bun lines as a guide, cut the sliders into individual portions and serve immediately.
Notes
- For extra crispiness, you can fry the bologna a little longer but watch carefully to avoid burning.
- Feel free to substitute American cheese with cheddar or your preferred melty cheese.
- Make sure to use fresh dill pickles for the pickle dijonnaise for the best flavor.
- These sliders are best enjoyed fresh and warm right out of the oven.
- To reheat leftovers, wrap in foil and warm in a 350°F oven for 10 minutes.
Keywords: fried bologna sliders, King’s Hawaiian rolls, pickle dijonnaise, appetizer, snack, party food, easy sliders
