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a tray of golden baked Hawaiian sweet-roll sliders with crisp bacon pieces, thin red tomato slices, pale mayonnaise and fresh shredded green romaine visible between the bread layers
Melissa Hart

BLT Hawaiian Roll Sliders

The bacon-and-tomato tray gets baked first, then the lettuce goes in while the rolls are warm. That order matters. Baking shredded lettuce under foil would leave it limp and wet, and adding mayonnaise before the oven would make the filling slippery. Salt and blot the tomato slices before assembly, then use a serrated knife to cut the finished tray without crushing the crisp lettuce that gives a BLT its name.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 12 oz bacon
  • 2 medium firm Roma tomatoes sliced 1/4 inch thick
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter melted
  • 1/3 cup mayonnaise
  • 2 cups shredded romaine lettuce washed and thoroughly dried

Method
 

  1. Heat the oven to 400°F. Arrange bacon on a rimmed baking sheet and bake for 15 to 20 minutes until crisp, then drain and break into short pieces.
  2. Sprinkle tomato slices with salt and let stand on paper towels for 10 minutes, then blot dry. Lower the oven to 350°F.
  3. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan. Layer on bacon and tomatoes, sprinkle with pepper and replace the tops.
  4. Brush with butter, cover with foil and bake for 8 minutes. Uncover and bake for 5 to 7 minutes until the bread is warm and lightly browned.
  5. Rest for 3 minutes, then lift off the top slab. Spread mayonnaise on its cut side and scatter thoroughly dried lettuce over the tomatoes.
  6. Replace the tops, cut into 12 sliders and serve promptly while the lettuce is crisp.