Shape the cheese medallions: Slice the goat cheese log into 8–10 thick rounds, about 1/2 inch each. If the cheese is very soft, chill it for 15 minutes beforehand to make slicing easier.

Set up a breading station: In three shallow bowls, place flour in one, beaten eggs in the second, and panko in the third. Season the flour and panko with salt and pepper. Add a pinch of garlic powder and paprika to the panko for extra flavor.

Bread the cheese: Coat each cheese round in flour, dip in egg, then press firmly into the panko. For a thicker crust, dip back into egg and panko a second time.

Chill to set: Place breaded rounds on a parchment-lined tray and refrigerate for 20–30 minutes. This helps them hold their shape while frying.

Make the sauce: Stir together 2 tablespoons mayo, 1 tablespoon Dijon, 1 teaspoon honey, a small squeeze of lemon juice, a pinch of zest, and a crack of black pepper. Adjust to taste—more honey for sweetness, more Dijon for punch.

Prep the buns and toppings: Halve the slider buns. Lightly butter and toast cut sides in a skillet until golden. Set out arugula, onions, pickles, and tomato slices.

Heat the oil: In a skillet, add enough neutral oil to cover the bottom by about 1/4 inch. Warm over medium to medium-high heat until a breadcrumb sizzles on contact.

Fry the cheese: Cook the medallions 1–2 minutes per side until deep golden. Don’t overcrowd the pan. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt.

Assemble the sliders: Spread sauce on the bottom bun, add arugula, a hot cheese medallion, a few onion slices, and pickles. Drizzle with a touch of honey or hot honey. Cap with the top bun.

Serve immediately: These are best enjoyed hot and crisp. Put out extra sauce and hot honey for dipping.