These BLT sliders are delicious little bites packed with flavor, with crispy bacon, crunchy lettuce, and juicy tomatoes piled high on soft Hawaiian rolls. The classic BLT just cannot be beat, and the sweet, squishy rolls take it up a notch. The first time I made BLT sliders, I assembled them well ahead of a party and the tomatoes and mayo made the rolls soggy by the time we ate. Assembling them close to serving keeps everything fresh and crisp.
What I love is how the sweetness of the buns and the saltiness of the bacon are a match made in heaven. They’re incredibly easy, since all you do is cook some bacon and layer it up with lettuce and tomato. I like to make them for a weekend lunch and eat the leftovers as dinner, but they’re also awesome for parties, BBQs, and potlucks.
Here’s the kitchen tip for the rolls. Slice the whole pack of rolls in half lengthwise at once and open them like a book. Keeping them connected makes assembly quick, and you can cut them into individual sliders at the very end. Use the Hawaiian rolls if you can, since their soft, slightly sweet texture balances the salty bacon perfectly.
And cook the bacon nice and crispy, which is what makes these sliders. Bake it in the oven or air-fry it for the best crisp, since limp bacon just doesn’t have the same crunch against the soft rolls. Then slather both cut sides of the buns with mayo before layering everything on, so the sliders don’t dry out. You’ll smell that salty bacon thing as it cooks. Assemble and cut them right before serving so they stay fresh.
Why You’ll Love This Recipe
It’s the classic BLT, upgraded. Crispy bacon, lettuce, and tomato on soft, sweet Hawaiian rolls.
Sweet meets salty. The sweet rolls balance the salty bacon perfectly.
They’re incredibly easy. Just cook bacon and layer everything up, no fuss.
They’re party-ready. Great for BBQs, potlucks, or a lazy weekend lunch.
Ingredients
Here’s everything you’ll need:
- 1 pound bacon, thick sliced
- 1 (12) pack Hawaiian roll slider buns
- 1/4 cup mayonnaise
- 4 large lettuce leaves
- 1 large tomato
How to Make BLT Sliders
1. Cook the Bacon
Cook the bacon until crispy, either in the oven, on the stovetop, or in the air fryer. Crispy bacon gives the sliders the best crunch.
2. Slice the Rolls
Cut the slider buns in half lengthwise, remove the top, and open them like a book. Keeping them connected makes assembly quick.
3. Spread the Mayo
Spread about 2 tablespoons of mayonnaise on the inside of each bun half. It keeps the sliders from drying out.
4. Layer It Up
On the bottom half, add the bacon, lettuce, and tomato. Pile them high for a hearty slider.
5. Cover and Cut
Cover with the top half of the buns and slice into 12 individual sliders.
6. Serve
Serve them right away while the bacon is crisp and the rolls are fresh.
Expert Tips
Cook the bacon crispy. Baked or air-fried bacon gives the best crunch against the soft rolls.
Slice the whole pack at once. Cutting the connected rolls in half is faster than one by one.
Slather mayo on both sides. It keeps the sliders moist and adds flavor.
Use Hawaiian rolls. Their soft, sweet texture balances the salty bacon.
Assemble close to serving. It keeps the rolls from getting soggy from the tomatoes.
Recipe Variations and Add-ins
You can use iceberg, romaine, arugula, or mixed greens in place of the green leaf lettuce.
Swap the mayo for Greek yogurt, ranch dressing, or Miracle Whip.
You can use turkey or beef bacon in place of pork bacon.
Add a slice of cheese or avocado for an extra layer.
You can use plain slider buns if you can’t find Hawaiian rolls.
What to Serve With This Recipe
Serve them with chips or fries. The crunch pairs with the sliders. The two make an easy lunch.
Pair them with a bowl of soup. The warm soup rounds it out. It’s a cozy combo.
Set them out at a BBQ or potluck. The little sandwiches are easy to grab. They fit a party spread.
How to Store This Recipe
These sliders last for two to three days stored in the refrigerator. Keep them in an airtight container to stay fresh.
For the best texture, it’s ideal to store the components separately and assemble close to serving, since the tomatoes and mayo can soften the rolls over time. Keep the cooked bacon crisp and add it fresh when you can.
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