Fried Bologna Sliders are a retro American sandwich featuring pan-fried thick-cut bologna, melted American cheese, and a creamy pickle-Dijonnaise sauce stacked on Hawaiian rolls and baked until golden. This nostalgic recipe delivers childhood comfort in one bite.
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Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
Slice the slab of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half in the prepared baking dish.
In a large skillet over medium heat, fry the bologna slices. Cut a small slit in each slice to prevent them from curling up. Fry until lightly browned on both sides.
While the bologna cooks, prepare the sauce. In a small bowl, combine the mayonnaise, Dijon mustard, diced dill pickle, pickle juice, and garlic powder. Mix until well combined.
Spread the sauce evenly over the bottom half of the rolls in the baking dish.
Layer the American cheese slices over the sauce.
Arrange the fried bologna slices on top of the cheese.
Place the top half of the Hawaiian rolls over the bologna.
In a separate small bowl, combine the melted butter, Worcestershire sauce, and sesame seeds.
Brush the butter mixture evenly over the tops of the rolls.
Bake for 13-14 minutes, or until the tops are golden brown and the cheese is melted.
Let the sliders cool for a few minutes before slicing and serving.
Store cooled sliders in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven for 8–10 minutes until warmed through.
Pan-frying the bologna renders the edges, adds browning and texture, and prevents the sliders from becoming soggy during baking.
Cheddar or pepper jack work well. American cheese melts most smoothly and is most traditional for this recipe.
Bake until the tops are golden brown and the cheese is melted throughout, about 12–15 minutes at 350°F.
Yes. Scale all ingredients proportionally. Baking time may vary slightly depending on quantity and pan size.
