This batch of Hawaiian roll BLT sliders is one of those straightforward, joyful dishes I return to whenever I need crowd-pleasing comfort without hours in the kitchen. I first put these together for a casual backyard game day when I had a pack of sweet, pillowy rolls and a craving for something familiar but finger-food friendly. The contrast between the slightly sweet, soft roll and the salty, crisp bacon is what hooked my family — they asked for them again the next week.

I love how quickly these come together. In about 30 minutes you have a tray of sliders that travel well, sit happily on a buffet, and please both kids and adults. The texture is the real star: a tender, slightly glossy top of the Hawaiian roll with the crunch of bacon, the cool snap of lettuce, and juicy tomato slices. Every time I bake or assemble a tray, there’s instant nostalgia — they remind me of summer potlucks and lazy weekend lunches where the food is simple and everyone lingers at the table.

Ingredients

• Hawaiian slider rolls (1 package, 12 rolls): Look for a soft, slightly sweet roll — King’s Hawaiian is a popular brand. The tender crumb balances the bacon’s saltiness and holds fillings without falling apart.
• Bacon (1 pound): Choose thick-cut bacon if you want pronounced chew and bold flavor, or regular sliced bacon for crisp ease. I often use Applewood-smoked for a hint of sweetness that complements the rolls.
• Mayonnaise (1/4 cup): Use a real-mayonnaise brand like Hellmann’s/Best Foods for a creamy mouthfeel. Light mayo will work but changes the richness slightly.
• Lettuce (4–6 large leaves): Romaine or butter lettuce both work well — Romaine adds a crisp snap, butter lettuce adds silkiness. Wash and spin dry to avoid soggy bread.
• Tomatoes (1–2 large): Choose ripe but firm tomatoes such as vine-ripe or beefsteak; slice evenly to avoid oversized wedges that unbalance the slider.
• Salt and black pepper (to taste, optional): A light sprinkle on the tomato slices enhances sweetness and roundness; use kosher salt for best control.

Instructions

Cook the bacon: Place bacon in a cold skillet in a single layer and heat over medium. Cook 6–8 minutes, flipping occasionally, until crisped to your preference. Alternatively, bake bacon at 400°F on a foil-lined sheet for 15–20 minutes for even crisping. Drain on paper towels to absorb excess fat; blot gently to avoid soggy bacon. Prepare the rolls: Arrange the 12 Hawaiian slider rolls on a cutting board and slice horizontally through the center using a long serrated knife, keeping the top and bottom connected like a sandwich loaf. This technique creates a single top and bottom that’s easy to spread and assemble, and helps keep sliders uniform. Spread the mayo: Use a small offset spatula or butter knife to spread about 1/4 cup mayonnaise evenly over the cut surfaces of both the top and bottom halves. An even layer prevents sliding and adds moisture without overpowering the bacon. Layer the fillings: On the bottom half, lay torn lettuce leaves first to create a moisture barrier, then place tomato slices in an even layer. Season the tomatoes with a light sprinkle of salt and freshly cracked black pepper if desired. Break or fold bacon strips so they lie neatly across the tomatoes — aim for approximately 1 to 1.5 strips of bacon per slider so every bite has bacon presence. Assemble and finish: Gently place the top half of the rolls over the fillings and press down lightly to compact the sliders. If you prefer a slight toast, pop the assembled sliders in a 350°F oven for 5 minutes to meld flavors and slightly warm the rolls. Slice and serve: Using a sharp serrated knife, cut between the rolls into 12 individual sliders. Serve immediately for maximum bacon crunch and roll softness. If transporting, place in a covered container and keep chilled until serving; add lettuce just before presenting for crispness.

Storage Tips

Store unassembled components separately for best results: keep cooked bacon in an airtight container in the refrigerator for up to 4 days, wrapped in paper towels to absorb moisture; store rolls in their original packaging at room temperature for 2–3 days, or snap-freeze in a zip bag for longer storage. If you must refrigerate assembled sliders, place them in a single layer inside a shallow container and consume within 24 hours to avoid soggy bread and wilted lettuce. Reheat bacon briefly in a 350°F oven for 3–5 minutes to refresh crispness and warm rolls for 5–7 minutes if desired.

Ingredient Substitutions

To accommodate different diets or flavor profiles, try turkey bacon or maple turkey bacon for a leaner, lower-fat option, though texture and flavor will shift slightly. Swap mayonnaise for Greek yogurt mixed with a touch of olive oil for tang and reduced fat — use a 3:1 yogurt-to-oil ratio to mimic mayo’s creaminess. For gluten-free, choose certified gluten-free slider rolls or small gluten-free buns; toast lightly to firm up their structure. Add melted cheese by placing thin slices of cheddar or provolone on the bacon and warming briefly to melt.

Serving Suggestions

Present these sliders on a wooden board or large platter with small bowls of condiments: extra mayo, mustard, pickles, and hot sauce. Pair with a simple side like coleslaw, kettle chips, or a crisp cucumber salad for balance. For game day, offer them alongside loaded potato skins or buffalo cauliflower bites to create a varied spread. Garnish the platter with fresh parsley or a scattering of microgreens for visual contrast and a pop of color.

Cultural Background

The BLT is a classic American sandwich with roots going back to early 20th-century delis, evolving from simple bacon-and-tomato combinations to an iconic staple. Hawaiian rolls were popularized in the U.S. mainland by brands like King’s Hawaiian and lend a sweet, soft profile when used for sliders — a combination that pairs regional roll tradition with the ubiquitous BLT. This mix of textures and flavors reflects a broader American tendency to adapt classics into shareable, party-ready formats.

Seasonal Adaptations

In summer, amplify freshness by using garden-ripe heirloom tomatoes and crisp butter lettuce; in cooler months, swap tomatoes for roasted red peppers or caramelized onions for a sweeter, deeper flavor. For holiday parties, add a smear of cranberry-mayo for a tangy contrast, or top each slider with a small pickle and a festive toothpick. These adaptations keep the core concept intact while honoring seasonal produce and holiday palettes.

Meal Prep Tips

To streamline hosting, cook the bacon ahead and chill in a single layer between paper towels. Pre-slice tomatoes and store on a paper towel-lined tray to absorb excess moisture; keep lettuce leaves in a salad spinner or airtight container with a dry paper towel to preserve crunch. Assemble sliders 15–30 minutes before serving — this gives the mayo a moment to marry with the bread but avoids sogginess. For packed lunches, wrap individual sliders in parchment and refrigerate; add a small ice pack to keep them cool.

These Hawaiian roll BLT sliders are an easy, satisfying answer to quick entertaining or a relaxed family meal. They balance sweet, salty, crunchy, and creamy in every bite — a simple formula that’s welcome at any table. Try them as written first, then experiment with toppings until you find your favorite signature twist.