For the sauce, heat the olive oil in a saucepan over high heat. Add the onions and cook until browned. Stirring constantly, add the pepper jelly, vinegar, honey, mustard, Worcestershire, ketchup, salt and pepper and cook until warmed through. Either use immediately, or store in the refrigerator for a few days. Warm the sauce in a medium saucepan and add the meat. Stirring well, cook covered on low for about 15 minutes, until the sauce and meat are heated through.
For the fried onion rings, heat the canola oil in a large saucepan to 350 degrees F on a candy thermometer. Toss the onions with salt. Dredge the onion rings in the flour and drop them into the oil. Cook only a few at a time, until the rings are golden. Remove with a slotted spoon and drain on paper towels. Season with a touch of salt.
For the sambal mayonnaise, combine all ingredients in a food processor or blender and mix well until incorporated. Season with salt and pepper.
For the sliders, toast the buns. Add a dollop of the sambal mayonnaise on each bun. Spoon the saucy meat onto the buns, and top with onion rings, lettuce, and tomato slices.
Recipe courtesy of John Besh, from My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing
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