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Honey Mustard BLT Chicken Sliders

Honey mustard BLT chicken sliders with pull-apart, golden Hawaiian rolls and juicy grilled chicken layered with crispy bacon, lettuce, tomato, and dripping honey mustard. Baked until the buns turn buttery and toasted, then topped with fresh BLT crunch right before slicing into mini sandwiches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls
Chicken filling
  • 3 lb boneless chicken breasts grilled and sliced
Bacon
  • 12 bacon strips, cooked crispy
BLT produce
  • 2 cup shredded lettuce
  • 2 large tomatoes sliced
Cheese
  • 6 provolone cheese slices
Honey mustard
  • 0.33 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
Butter topping
  • 3 tbsp butter melted
  • 1 tsp garlic powder
  • 1 tbsp parsley

Equipment

  • 1 sheet pan

Method
 

Prep the buns and honey mustard
  1. Preheat the oven to 350°F, then slice the Hawaiian sweet rolls in half without separating. Keep them together as one slab so they bake evenly.
  2. Whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Spread the honey mustard onto the cut sides of the rolls.
Build the slider layers
  1. Layer provolone cheese, grilled sliced chicken, and crispy bacon onto the roll bottoms. Spread the toppings evenly so each slider pulls apart with filling.
  2. Place the roll tops on and brush the entire surface with melted butter mixed with garlic powder and parsley. Make sure the butter mixture coats for a golden finish.
Bake and finish
  1. Bake covered with foil at 350°F for 12 minutes until the cheese warms and the buns start to toast. The foil keeps the tops from browning too fast.
  2. Remove the foil and bake uncovered for 5 more minutes at 350°F until deeply golden. Look for crisping at the edges and a set, melty cheese layer.
  3. Add shredded lettuce and sliced tomatoes just before serving, then slice into individual sliders. Serve immediately so the lettuce stays crisp and bright.

Notes

Pro tip: Let the grilled chicken cool slightly so it doesn’t steam the cheese and soften the crust before baking. Refrigerate leftovers in an airtight container up to 3 days, and reheat at 350°F until warmed through (add lettuce/tomato fresh). Freezing isn’t recommended because the lettuce and tomato will lose texture. For a lower-fat swap, use light mayonnaise in the honey mustard and reduce butter to 2 tbsp while keeping bake times the same.