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5 from 5 votes

BLT Sliders

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Cuisine: American
Servings: 6 sliders
Calories: 539kcal
Author: Brianna May

Equipment

Ingredients

  • 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*

Pesto Vinaigrette

  • 3 Tablespoons basil pesto*
  • 1 Tablespoon white vinegar
  • 1 teaspoon honey

Instructions

  • 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.

Notes

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.
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.

Nutrition

Calories: 539kcal | Carbohydrates: 37g | Protein: 20g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 852mg | Fiber: 2g | Sugar: 5g