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Honey Mustard BLT Chicken Sliders

Honey mustard BLT chicken sliders with pull-apart golden rolls, layered with grilled chicken, crispy bacon, lettuce, and tomato. Baked until melty with provolone, then finished with a honey mustard sheen and butter-garlic flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sliders
  • 12 Hawaiian sweet rolls
  • 3 lb boneless chicken breasts grilled and sliced
  • 12 bacon strips cooked crispy
  • 2 cup shredded lettuce
  • 2 large tomatoes sliced
  • 6 slices provolone cheese
Honey mustard
  • 0.333 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
Butter topping
  • 3 tbsp butter melted
  • 1 tsp garlic powder
  • 1 tbsp parsley

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and slice the Hawaiian sweet rolls in half without separating, keeping them as a connected base and top layer. Transfer to a sheet pan so the sliders bake together.
  2. Whisk together the honey mustard ingredients until smooth, then spread the mixture on the cut sides of the rolls. Look for a glossy coating that covers the bread edges.
  3. Layer the provolone, grilled sliced chicken, and crispy bacon on the roll bottoms, then place the tops back on. Press lightly so the filling stays in place.
  4. Brush the tops with the melted butter mixed with garlic powder and parsley. Use a light, even coat for a golden finish.
Bake and finish
  1. Bake covered with foil at 350°F for 12 minutes, until the cheese looks melted and the buns feel hot throughout. The foil should trap steam to keep everything tender.
  2. Bake uncovered at 350°F for 5 more minutes until the tops are golden and the butter looks lightly bubbly. Watch for browned edges and a toasted sheen.
  3. Add shredded lettuce and sliced tomatoes just before serving, tucking them into the slider openings. Serve immediately so the greens stay crisp.
  4. Slice into individual sliders and serve warm. Pull apart a slider to confirm the honey mustard is visibly coating the chicken.

Notes

For cleaner slicing, let the baked pan rest 2 minutes before cutting—this helps the layers set without cooling too much. Store leftover sliders covered in the refrigerator up to 3 days; reheat at 325°F for about 8-10 minutes and add lettuce/tomato fresh if possible. Freezing is not recommended due to the lettuce and tomato.