Directions

• Mix together 2 parts mayonnaise to 1 part pickle juice in a small mixing bowl. Make sure the consistency is not too thick so the coleslaw can be evenly coated. Taste for acidity and add a splash more of either pickle juice or vinegar to taste. Season with salt and pepper to taste. Toss with shredded cabbage or coleslaw mix and set aside.
• Prepare a glaze for your sliders by combining 1 part Honey Dijon mustard with 3 parts BBQ sauce.
• Heat up a pan over medium heat and coat with 1 tbsp olive oil. Cut your peeled Capital Bologna into ¼-inch thick slices, and pan fry. Flip when one side is nicely seared. Drop the heat to low, and brush on a thin coating of your preferred sauce. Flip and repeat until the sauce has caramelized onto the patties and has a thick, sticky consistency. If the pan is too hot, add a small splash of water to keep things from burning.
• Remove the patties from the pan and place your sliced top and bottom buns directly onto the remaining sauce. If you’re worried about things burning onto the bun, you can add a tsp of olive oil or butter. Use the buns to clean the pan, and toast them until golden brown.
• Put together your sliders with the bologna patty, coleslaw, sliced red onion, and sliced pickles. Enjoy!