Directions

• Coleslaw:
• In a small mixing bowl, combine the mayonnaise and pickle juice until well blended. Adjust with additional pickle juice if needed for a thinner consistency.
• Add white balsamic vinegar if using for an extra tang.
• Season with salt and pepper, mix well.
• Toss the shredded cabbage and red onion slices in the dressing until well coated. Set aside.
• Bologna Glaze:
• Mix the honey dijon mustard and BBQ sauce in a separate bowl. Set aside.
• Bologna Sliders:
• Heat a skillet over medium heat with 1 tablespoon of olive oil.
• Fry the Capital Bologna slices until seared on one side.
• Lower the heat, apply a thin coating of the glaze to the bologna slices, flip and glaze the other side. Cook until the slices have a sticky glaze.
• Remove the bologna from the skillet and keep warm.
• Split the buns and toast them in the skillet with additional olive oil if needed, until golden brown.
• Assembly:
• Build the sliders by placing a glazed bologna slice on each bun bottom.
• Top with coleslaw, additional red onion slices, and pickles.
• Cover with the bun tops and serve immediately. Enjoy your sliders with any leftover coleslaw and pickles.