• Place the mini hot dogs into a double boiler or steamer basket and steam until heated through, 3-5 minutes.

Prep the slider buns

• Preheat the oven to 350 F. Line a baking sheet with parchment paper.
• Remove the Hawaiian rolls from the packaging and separate each roll. Lightly brush the tops with butter and coat with poppy seeds.
• Bake the buns for 5 minutes. Remove and cool briefly.
• Use a serrated bread knife and slice into the center, not cutting all the way through to create a "bun" opening.

Prep the toppings and assemble

• In a bowl, mix the diced sport peppers, diced tomato, diced onion, and the pickle relish. Toss to combine (this will make it much easier to add to each mini hot dog. Season with the celery salt and set aside.
• Brush the inside of the buns with mustard, then add in one mini hot dog and a halved pickle. Repeat with the remaining sliders.
• Over the center of each hot dog slider, add a small amount of mustard. Then add a small spoonful of the tomato, pickle, and onion mixture.
• Serve immediately and enjoy.