Honey Mustard BLT Chicken Sliders

Honey mustard BLT chicken sliders with pull-apart golden rolls, layered with grilled chicken, crispy bacon, lettuce, tomato, and melty provolone. The buns bake buttery and then get a fresh BLT topping for juicy, crisp bites.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 servings

Cuisine: American

Calories: 860

Ingredients Equipment Method Notes

Ingredients

Hawaiian sweet rolls

12 Hawaiian sweet rolls Hawaiian sweet rolls (12-count pack of sliders/rolls)

Chicken and bacon

3 lb boneless chicken breasts Grilled and sliced

Bacon

12 bacon Cooked until crispy; strips

BLT filling

2 cup shredded lettuce For layering; add just before serving

BLT filling

2 tomatoes Sliced; add just before serving

Cheese

6 provolone cheese Slices

For honey mustard

0.333 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp honey
1 tsp apple cider vinegar

For butter topping

3 tbsp butter Melted
1 tsp garlic powder
1 tbsp parsley

Equipment

1 sheet pan

Method

Prep

Preheat the oven to 350°F. Slice the Hawaiian rolls in half lengthwise without separating the individual rolls.
Whisk mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Spread the honey mustard on the cut sides of the rolls.

Assemble and bake

Layer provolone cheese, sliced grilled chicken, and crispy bacon on the roll bottoms. Place the roll tops on to form a closed slider pan.
Mix melted butter, garlic powder, and parsley. Brush over the top of the rolls.
Cover the sliders with foil and bake at 350°F for 12 minutes. The cheese should be starting to melt and the buns should look set around the edges.
Remove the foil and bake at 350°F for 5 more minutes. Bake until the tops are golden and the filling is hot throughout.

Finish and serve

Add shredded lettuce and sliced tomatoes just before serving. They should sit crisp and fresh instead of wilting in the oven heat.
Slice the baked pan into individual sliders. Pull apart gently so each mini sandwich has chicken, bacon, and dripping honey mustard.

Notes

Pro tip: add lettuce and tomato at the very end so they stay crisp. Store assembled (without fresh lettuce/tomato) in an airtight container in the fridge up to 3 days and rewarm at 325°F until hot; add fresh lettuce/tomato after reheating. Freezing is not recommended for the finished sliders due to lettuce texture, but you can freeze the baked chicken-bun base (no fresh produce) for up to 2 months and thaw/reheat, then add lettuce/tomato. Dietary swap: use whole-grain rolls and low-fat mayonnaise if you want a lighter honey mustard sauce.