Ingredients
Method
Prep the Rolls
- Preheat oven to 350°F.
- Slice the Hawaiian rolls horizontally, keeping them connected. Place the bottom half into a greased baking dish.
- Layer 6 slices of Muenster cheese evenly over the bottom buns.
Fry the Bologna
- Heat 1–2 tablespoons oil in a skillet over medium heat.
- Add the bologna slices and fry until deeply browned and slightly crispy, about 2–3 minutes per side.
- Layer the hot fried bologna directly over the Muenster cheese.
Make the Pepperoncini Dijon Mayo
- In a small bowl, mix together:
- Mayonnaise
- Dijon mustard
- Pepperoncini juice
- Garlic powder
- Salt and black pepper
- Stir until smooth. Taste and adjust—add a little more juice or Dijon if you like extra tang.
Assemble the Sliders
- Sprinkle pepperoncinis evenly over the bologna
- Add a light layer of shredded mozzarella cheese
- Spread the pepperoncini-Dijon mayo on the inside of the top buns
- Place the top buns back onto the sliders
Butter & Bake
- In a bowl, mix melted butter with garlic powder, pepperoncini juice, salt, and pepper.
- Brush generously over the tops of the sliders, making sure the butter seeps into the cracks and edges.
- Cover loosely with foil and bake for 15 minutes.
- Remove foil and bake another 10–15 minutes, until the tops are golden and the cheese is fully melted.
Serve
- Let rest for a few minutes, slice, and serve warm. These sliders disappear fast—consider doubling if you’re feeding a crowd.