If your slider buns are not already split, slice the buns in half through the center. If you're using buns that are attached to each other in a block, leave them attached, so you have a sort of sheet of tops, and a sheet of bottoms.

Divide the olive salad between the sheets of tops and bottoms and spread evenly from corner to corner on the interior sides.

Layer the cheeses and cold cuts on the bottoms. The order doesn't really matter; just be sure to overlap each ingredient so that there's a nice, thick center of meats and cheeses.

Carefully reassemble the sandwiches, turning the tops over onto the layered bottoms, taking care not to spill too much of the olive salad.

If possible, let the sliders rest for at least 15 minutes. This will let the olive salad soak into the bread, for awesome flavor. It also helps to press down on the sandwiches: rest a small baking sheet on top of the sliders, and weigh it down with a couple of canned goods. If resting longer than 30 minutes, store in the refrigerator.

When ready to bake, preheat the oven 350ºF and line a baking sheet with parchment paper.

Melt the butter in a small saucepan and season with the garlic powder.

Brush the tops of the sliders with the butter and sprinkle sesame seeds over the top.

Bake for 15 to 20 minutes, until the buns are lightly golden.

Slice the sandwiches apart and serve.