Preheat your oven to 350°F (175°C).

In a medium bowl, combine mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, and garlic powder. Mix until smooth.

Heat a large non-stick pan over medium heat and melt unsalted butter. Fry the bologna slices for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

Slice the King's Hawaiian rolls in half and place the bottom halves in a baking pan. Spread a layer of pickle dijonnaise, layer on American cheese, and then the fried bologna.

Melt additional butter and mix in poppy seeds. Brush the tops of the sliders with the mixture.

Bake the sliders for 12-15 minutes until the cheese is melty and bubbly, and the tops are golden brown.

Let cool for a few minutes before cutting into individual servings. Serve warm with your choice of sides.