Spicy BLPT Sliders
I have hardly met a slider I didn’t love. I mean, it’s a tiny, cute, baby sandwich! They’re impossible not to adore in all their tiny, cute scrumptiousness. But a slider that’s savory, sweet, spicy and fresh ALL at the same time like these spicy BLPT (bacon, lettuce, pineapple and tomato) sliders?! There is simply no other slider this good, if you ask me!
BLPT sliders come inspired from Chrissy Teigen’s Cravings cookbook which has some real bangers, if you’re into comfort food recipes with a new spin. A perfect example is these BPLT sliders which take your classic BLT - which is already a perfect sandwich - and add grilled pineapple on a soft, buttery and sweet Hawaiian roll slider. They’re probably my favorite Chrissy recipe of all time, if you’re also a fan!
I add spicy Sriracha mayo to my sliders because that was the only obvious thing missing in my book. The process is slightly laborious as you have to prep each slider individually, but I promise the reward is oh-so-worth it. Once you make them and taste them, I swear you’ll be hooked and want to find any and all excuses to make these bad boys!
These would be perfect for any game-day watching parties (and by parties I mean enjoying by yourself or with your significant other because we are still living that #qurantinelife y’all), backyard hangs or literally any occasion. My mouth is watering just thinking of them!
Spicy BLPT Sliders
Ingredients
10 strips thick, pepper bacon (like Kroger’s black pepper sea salt bacon, if you can get your hands on some!)
4 tablespoons unsalted butter, melted
12 King’s Hawaiian rolls
1 20-oz can pineapple rings, drained
Bibb or butter lettuce
2 tomatoes, sliced thinly and in half- choose your tomatoes wisely as this will make or break your sliders!)
1/4 cup Kewpie mayo (you can use regular mayo too, but highly recommend the Kewpie, Japanese mayo!)
2 teaspoons Sriracha
Directions
Preheat oven to 400 degrees. Line a baking sheet with foil and lay strips of bacon evenly across. Bake for 15 minutes then flip bacon. Bake for another 10-15 minutes, until bacon is to your desired crispiness. I like it crispy!
Arrange pineapple slices on another baking sheet and broil until browned on both sides. Let cool slightly, then quarter them. Leave the broiler on.
Spread the rolls with melted butter and arrange on another baking sheet. Broil them until golden, 1 to 2 minutes.
Combine Kewpie mayo and Sriracha in a small bowl. Spread mayo on the rolls, then layer the lettuce, tomato, bacon, onions, and a pineapple wedge on the roll bottoms. Top with the other half of the rolls.
