Honey Mustard Chicken BLT Sliders bring a sweet, tangy sauce to a warm chicken sandwich with a fresh BLT crunch. Thin chicken cutlets keep each bite easy to manage, while bacon adds a smoky snap. Melted Colby Jack holds the warm layers together. Garlic-parsley butter gives the toasted rolls a savory finish.
Why I Love This Recipe
These sliders give you warm bread and cheese without losing the cool crunch that makes a BLT so good. The vegetables go in at the end, so there is no need to choose between melted cheese and fresh lettuce.
- Easy to portion: Each roll gets its own chicken cutlet and cheese slice.
- Balanced flavor: Honey mustard cuts through the rich bacon and buttery bread.
- Flexible serving: Offer two sliders for lunch or single sliders as party bites.
- No breading needed: Seasoned, pan-seared chicken keeps the method simple.
What You’ll Need
- Servings: 6, with 2 sliders per serving; makes 12 sliders
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Oven Temperature: 375°F (190°C)
- Pan Size: 13×18-inch rimmed baking sheet
Chicken and seasoning
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Rolls and filling
- 12 Hawaiian slider rolls, connected if possible
- 1/4 cup mayonnaise
- 6 ounces Colby Jack cheese, cut into 12 thin square slices sized to the rolls
- 8 strips cooked crisp bacon, broken into short pieces
- 2 Roma tomatoes, cut into 12 thin slices and blotted dry
- 1/4 small red onion, very thinly sliced
- 2 cups shredded iceberg lettuce, washed and dried well
- 1/2 cup prepared honey mustard
Garlic butter
- 3 tablespoons unsalted butter
- 1 garlic clove, finely grated
- 1 tablespoon finely chopped fresh parsley
Tools You Need
- 12-inch cast-iron skillet
- 13×18-inch bare aluminum rimmed baking sheet
- Instant-read meat thermometer
- Wooden cutting board and sharp knife
- Meat mallet and food-safe wrap
- Glass mixing bowls
- Tongs and pastry brush
How to Make Honey Mustard Chicken BLT Sliders
Get the cold toppings ready first, then build the warm layers just before serving.
Step 1: Season the Chicken
Heat the oven to 375°F (190°C).
Butterfly 1 1/2 pounds boneless, skinless chicken breasts as needed, pound to an even 1/2-inch thickness, and cut into 12 slider-sized cutlets. Distribute small trimmings with the closest cutlet rather than discarding meat.
Toss the chicken with 1 tablespoon olive oil, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt and 1/2 teaspoon ground pepper.
Step 2: Sear the Cutlets
Heat 1/2 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat.
Add 6 seasoned chicken cutlets in a single layer and cook for 3–4 minutes per side, reducing the heat if the spices darken too quickly. Check that the thickest center reaches 165°F (74°C).
Transfer to a clean plate and repeat with the remaining 1/2 tablespoon olive oil and 6 seasoned chicken cutlets. Let the chicken rest while you toast the bread.
Step 3: Make the Garlic Butter
Place 3 tablespoons unsalted butter in a microwave-safe glass bowl and melt in short bursts for about 20–30 seconds.
Stir in 1 finely grated garlic clove and 1 tablespoon finely chopped fresh parsley.
Step 4: Toast the Rolls
Split 12 Hawaiian slider rolls horizontally, keeping the two slabs connected if possible.
Place both slabs cut-side up beside each other on a 13×18-inch bare aluminum rimmed baking sheet.
Toast for 3–4 minutes, until the cut surfaces are lightly golden.
Step 5: Melt the Cheese and Finish the Tops
Spread 1/4 cup mayonnaise evenly over the toasted bottom slab.
Arrange all 12 cooked chicken cutlets over the bottoms, one per roll, then cover each cutlet with 1 thin square Colby Jack slice, using 6 ounces cheese total. Keep each square within its own roll footprint, without overlaps.
Turn the upper slab outer-side up beside the bottoms and brush all of the garlic butter from Step 3 evenly over its tops, including the garlic and parsley flecks.
Return the sheet to the oven for 3–5 minutes, until the cheese is fully melted and soft and the buttered tops are lightly toasted. Loosely shield the upper slab with foil if it colors faster than the cheese melts; remove the foil when done.
Step 6: Add the BLT Layers and Serve
Divide 8 strips cooked crisp bacon, broken into short pieces, evenly over the melted cheese.
Add 12 thin, blotted tomato slices from 2 Roma tomatoes, followed by 1/4 small red onion, very thinly sliced, and 2 cups dry shredded iceberg lettuce. Keep the toppings inside the edges of each roll.
Drizzle 1/2 cup honey mustard evenly over the lettuce in narrow ribbons, then replace the matching upper roll slab. Press gently so the bread settles against the filling.
Cut between the rolls and serve right away. Offer 2 sliders per person for a meal, with optional coleslaw or a cucumber salad alongside.
Why This Recipe Works (Quick Science)
An even chicken thickness helps the centers cook at roughly the same rate. A crowded skillet traps moisture, which slows browning, so two batches give the cutlets more room.
Toasting the cut bread firms its surface and helps it resist tomato juice. Melting the cheese before adding the vegetables lets it soften around the chicken while the lettuce stays crisp. The mustard’s tang balances the sweet bread and honey, so the sandwich tastes rich without feeling one-note.
Common Mistakes to Avoid
- Using uneven chicken: Thick centers can stay underdone while thin edges dry out. Pound before cutting.
- Turning the heat too high: Paprika and dried herbs can scorch. Lower the heat if they begin to turn black.
- Using wet lettuce: Dry it well so water does not run into the bottom rolls.
- Heating the fresh toppings: Add lettuce and tomato after the cheese melts.
- Loading the center only: Spread bacon, onion and sauce across every roll before closing the slab.
What to Serve With Honey Mustard Chicken BLT Sliders
Coleslaw adds crunch and makes a simple side for a two-slider lunch. A cucumber salad is a lighter choice, especially with a sharp vinaigrette. For a party, serve the sliders on their own and replenish them in small batches so the bread stays fresh.
Make-Ahead Tips
Prepare the garlic butter and wash and dry the lettuce a day ahead. Keep them covered in the refrigerator. Slice the tomatoes shortly before assembly and blot away surface moisture.
You can cook the chicken ahead, too. Chill it promptly in a shallow covered container. Reheat it to 165°F (74°C) before placing it on the rolls, then proceed with the cheese and fresh toppings.
Leftovers and Storage
For the best texture, refrigerate the cooked chicken, bacon, sauce and vegetables separately for up to 3 days. Keep the bread sealed separately. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F (32°C).
If the sliders are already assembled, remove the lettuce and tomato before reheating the bread and meat. Warm loosely covered at 325°F (165°C) until the chicken reaches 165°F (74°C), then add fresh vegetables. The bread will be softer than it was on the first day.
Macros Information
Estimates per serving of 2 sliders, excluding optional sides. Brands, bacon thickness and sauce choice will change the numbers.
- Calories: 650
- Protein: 40 g
- Carbohydrates: 45 g
- Fat: 34 g
- Saturated Fat: 13 g
- Fiber: 2 g
- Sugar: 21 g
- Sodium: 1,140 mg
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs?
A: Yes. Use the same weight of boneless, skinless thighs, trim them, and make even slider-sized portions. Cook to at least 165°F (74°C); they may need longer than thin breast cutlets.
Q: Is this chicken breaded?
A: No. It has a thin coating of oil and spices, with browning from the skillet. There is no flour, batter or breadcrumb layer.
Q: Can I use regular dinner rolls?
A: Yes. Choose soft rolls close to the same size so the filling fits. The result will be less sweet than Hawaiian rolls.
Q: How can I make them milder?
A: Leave out the cayenne. Keep the paprika, garlic and herbs for flavor without as much heat.
Q: Can I use another cheese?
A: Monterey Jack works well in the same total weight. Use a thin square slice for each roll so it melts quickly and evenly.
Q: Can I bake the whole sandwich with the lettuce inside?
A: It is better to add the lettuce afterward. Heating it releases moisture and takes away its crunch.
Q: What if my rolls brown before the cheese melts?
A: Shield the tops loosely with foil and give the filled bottoms a little more time. Check often rather than raising the heat.
Q: Can I freeze these?
A: Freeze cooked chicken separately for up to 2 months. Thaw in the refrigerator and reheat to 165°F (74°C). Assemble with fresh vegetables and freshly toasted rolls.
Final Thoughts
Honey Mustard Chicken BLT Sliders make a generous little sandwich with warm cheese, tender chicken and a fresh finish. Keep the layers even and add the vegetables at the end for the best bite. Leave a comment with your favorite side to serve with them. Happy cooking!