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Honey Mustard BLT Chicken Sliders

Honey mustard BLT chicken sliders are pull-apart mini chicken sandwiches with golden toasted Hawaiian rolls, melty provolone, crispy bacon, and dripping honey mustard. Bake-together sliders stay juicy and slice clean, then get fresh lettuce and tomato right before serving for crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Rolls and filling
  • 12 Hawaiian sweet rolls Use Hawaiian sweet rolls for classic slider sweetness.
  • 3 lb boneless chicken breasts Grill and slice before assembling.
  • 12 bacon Cook until crispy; use 12 strips.
  • 2 cup shredded lettuce Add right before serving to stay crisp.
  • 2 large tomatoes Slice and add right before serving.
  • 6 provolone cheese Use slices for easy melting.
Honey mustard
  • 0.3333333333 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
Butter topping
  • 3 tbsp butter Melted for brushing.
  • 1 tsp garlic powder
  • 1 tbsp parsley

Equipment

  • 1 sheet pan

Method
 

Prep and assemble the sliders
  1. Preheat the oven to 350°F. Slice Hawaiian sweet rolls in half lengthwise without separating them so they stay in one connected top-and-bottom set.
  2. Whisk mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Spread the honey mustard on the cut sides of the rolls.
  3. Layer provolone, sliced boneless chicken breasts, and crispy bacon on the roll bottoms. Place the tops on to close the sliders.
  4. Brush the assembled rolls with melted butter mixed with garlic powder and parsley. Make sure the top is evenly coated for a golden finish.
Bake and finish
  1. Bake the sliders covered with foil at 350°F for 12 minutes. Look for the cheese to start melting and the rolls to puff slightly under the foil.
  2. Remove the foil and bake uncovered for 5 more minutes at 350°F. Bake until the tops are golden and the edges are lightly crisp.
  3. Add shredded lettuce and sliced tomatoes just before serving. Slice into individual sliders and serve immediately so the lettuce stays crisp.

Notes

Pro tip: Slice the chicken and bacon thin enough to distribute evenly across the roll base so every slider gets melty cheese and sauce. Store assembled sliders (without lettuce and tomatoes) in an airtight container in the refrigerator up to 3 days; rewarm covered at 325°F until heated through and add fresh lettuce/tomato after reheating. Freezing is not recommended for best roll texture. For a lighter option, use light mayonnaise in the honey mustard without changing the bake times.