- 1 Package King’s Hawaiian rolls 12 count
- ½ Pound thinly sliced Malones Bologna
- 6 Slices of American cheese
- 1 ½ Tablespoon 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
Preheat the oven to 350.
Mix all of the ingredients for the dijonnaise together in a bowl. Taste and adjust to your liking.
Fry the bologna. In a large non-stick pan, heat some butter and swirl to coat. In batches of 3 or 4, fry the bologna until browned and crispy on the edges; 2-3 minutes on each side. Remove to a paper towel-lined plate to drain. Repeat the frying with the remaining bologna.
Put the butter in a small bowl and microwave until melted. Add the poppy seeds and stir.
Without separating the buns, slice the sheet of buns in half. Put the bottom halves of the buns in a parchment-lined baking pan. Spread a thin layer of the dijonnaise on the buns then layer the cheese and the bologna. Put the top of the buns back on and brush with melted butter and poppy seed mixture.
Bake for 12-15 minutes or until cheese is melted and buns are golden brown. Following the lines of the buns, cut into individual sliders.