Prep Time::10 mins
Cook Time::5 mins
Total Time::15 mins
Servings::8
Ingredients
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8 slider rolls
8 teaspoons yellow mustard
8 dill pickle slices, or more to taste
2 teaspoons olive oil
1 large onion, halved and thinly sliced
4 (1/4-inch-thick) slices deli bologna, quartered
Directions
Slice slider rolls in half horizontally. Spread 1 teaspoon mustard on the bottom of each roll, top with a pickle slice, and set aside.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add sliced onions to skillet, cook for 1 minute and add the bologna wedges. Cook until onions are tender and translucent, and the bologna is browned on each side, stirring and flipping occasionally, about 3 to 4 minutes.
Add 2 bologna wedges on top of each bottom bun and top with fried onions. Put tops of slider rolls back onto sliders; serve warm.
Cook’s Note
If you prefer, you can cook the bologna slices whole being sure to cut some slits around the outside edge to keep it from curling, and then cut into four wedges when cooked. I just like to cut and fry the wedges because the edges crisp up a bit, but your choice.