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These BLT Sliders take a classic BLT to the next level. Extra thick cut bacon, fresh mozzarella, and a drizzle of sweet pesto vinaigrette are sandwiched between two pieces of grilled sourdough for the perfect bite. A little sweet, salty, fresh, and so many different textures. Plus they require minimal cooking and are super easy to assemble!
Like most, I really enjoy a crispy piece of thick cut bacon. Since moving to Seattle, our primary grocery store is Whole Foods. So I have gotten to try many new food brands which for me is super fun.
One day I was browsing around in the bacon section and saw a package of bacon with only 4 pieces (compared to the normal 10-12). It was still a 12 ounce package, meaning each piece of bacon is a whopping 3 ounces. I could not wait to try this out.
After frying this up one morning for brunch I was completely sold. This is some of the best bacon I had ever had.
Now this bacon is a littler pricier so I don’t use it for all of my cooking. In fact some recipes, like my Bacon Wrapped Jalapeño Poppers, will not work with bacon this thick. But for recipes where the bacon is left in large pieces or is the star of the dish, this bacon is perfect.
I wanted to create an easy summer recipe where this bacon could be the star. So naturally BLTs came to mind. I elevated the classic BLT with some fresh mozzarella, grilled sourdough, and a delicious sweet pesto vinaigrette.
These sliders are pure gold. Even my bacon hating husband loved them! Hope you enjoy! xx
- Contrasting textures and flavors
- Minimal cooking
- Easy to assemble
- Extra thick bacon
- Sweet and tangy pesto vinaigrette
- Grilled sourdough
- Creamy fresh mozzarella
- Perfect summer cookout appetizer
- Thick Cut Bacon: Each piece of the bacon I used is 3 ounces. It is Nature’s Ranchers Steakhouse Smoked Uncured Bacon, which is sold at Whole Foods. This is the thickest cut I have seen. You can use thinner bacon and layer more pieces.
- Sourdough Bread: You can swap this for sliced baguette. Be sure the bread is not sliced too thickly and is about the size of your tomatoes.
- Mozzarella Medallions: Swap for sliced fresh mozzarella balls.
- Basil Pesto: I just use store bought but you can also make your own.
- White Vinegar: Swap for apple cider or white wine vinegar.
before you start . . .
- Prep the produce. Wash the tomatoes and lettuce. I like to cut the tomato slices pretty thick and pat them dry. Try to cut the lettuce in pieces that are about the size of the bread. Also pat dry. The excess water can make the sliders soggy.
- Preheat the oven to 400 degrees.
- Heat grill or grill pan. I use a grill pan on my stove because I do not have a grill. You can grill the bread outside as well.
Step 1: Place the bacon on a baking sheet lined with foil and wire rack. Bake for 25-40 minutes depending on thickness and desired doneness. Cut into small pieces.
Step 2: While the bacon cooks, brush the bread generously with olive oil. Season with salt and pepper if desired.
Step 3: Grill for about 2 minutes per side on a grill pan on the stove over high heat or outside. Set aside.
Step 4: In a small bowl, whisk together the pesto, honey, and vinegar.
Step 5: Spread some of the pesto on half of the bread slices.
Step 6: Place the tomato, lettuce, bacon, mozzarella, on the pesto brushed bread. Brush more pesto on top of the mozzarella if desired. Use a skewer to secure.
Expert Tips & Recipe Notes
- Use the freshest produce. This is a simple sandwich so the quality of the ingredients is really important.
- Bake your bacon. If you have not tried baking your bacon, it is the best! It requires no flipping so it is super hands off. You also do not have to worry about grease splattering all over the stove. Be sure to use parchment paper if you are not using a wire rack.
- Grill the bread. The charred flavor and subtle notes of bitterness you taste when the bread is grilled works very well with the other flavors. Don’t skip this step!
- Assemble right before serving. I do not recommend assembling these too far in advance. The bread's texture will deteriorate and become soggy.
- Secure. Use wooden skewers or (maybe) toothpicks to hold these together. The pesto vinaigrette tends to make the ingredients slide around. I use skewers because I don’t believe most toothpicks are long enough for these extra tall sliders.
- 4 pieces (12 ounces) thick cut bacon*
- 6 small slices sourdough bread, cut in half*
- 1-2 Tablespoons olive oil for brushing
- 6 thick tomato slices
- Romaine or iceberg lettuce leaves
- 6 mozzarella medallions*
- 3 Tablespoons basil pesto*
- 1 Tablespoon white vinegar
- 1 teaspoon honey
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 400 degrees.
- Place the bacon on a baking sheet lined with foil and wire rack. Bake for 25-40 minutes depending on thickness and desired doneness. Cut into small pieces.
- While the bacon cooks, brush the bread generously with olive oil. Season with salt and pepper if desired.
- Grill for about 2 minutes per side on a grill pan on the stove over high heat or outside. Set aside.
- In a small bowl, whisk together the pesto, honey, and vinegar.
- Spread some of the pesto on half of the bread slices.
- Place the tomato, lettuce, bacon, mozzarella, on the pesto brushed bread. Brush more pesto on top of the mozzarella if desired. Use a skewer to secure.