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Candied Bacon BLT Sliders

Topic: Restaurant-Style Copycat Recipes at Home

Experience bold contrast with candied bacon layered onto toasted garlic butter slider buns, then topped with crisp iceberg lettuce, juicy tomato, and creamy mayonnaise. The bacon’s caramelized sweetness and smokiness brings depth, while seasoned tomatoes and the refreshing crunch of lettuce make each bite vibrant. Perfect for entertaining or hearty snacking, these savory-sweet sliders are easy to assemble and shine at any gathering. Ideal for parties or a special lunch.

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By racha Racha
Last modified on Thu, 07 Aug 2025 11:15:52 GMT
A wooden cutting board with bacon and lettuce sandwiches. Bookmark
A wooden cutting board with bacon and lettuce sandwiches. | recipesbyracha.com

These Candied Bacon BLT Sliders are all about taking a classic and making it unforgettable. By transforming everyday slider buns into savory garlic bread and layering on a sweet-salty, sticky candied bacon, crisp iceberg lettuce, juicy tomatoes, and plenty of creamy mayonnaise, this party-friendly recipe always gets rave reviews.

I first served these at a family game night and no one could stop talking about the candied bacon. Now, they are my secret weapon for potlucks and patio cookouts. I still remember the first time my brother-in-law reached for seconds before he even finished his first slider. Ever since, these have become a must-make for every family hangout.

Ingredients

  • Thick center-cut bacon: Look for slices with even marbling and minimal excess fat for best chewy-crisp texture
  • Dark brown sugar and spices: The deeper the brown sugar color the more intense the flavor. Smoked paprika adds a subtle warmth. Freshly cracked pepper and a pinch of cayenne bring balance
  • Slider buns: Hawaiian style are my go-to but soft brioche is lovely too. Make sure the buns are fresh and pillowy
  • Butter and fresh garlic: Use real unsalted butter and mince your own garlic for the most fragrant and rich garlic bread
  • Iceberg lettuce: Go for whole heads for better crunch. Remove wilted outer leaves and keep lettuce chilled before serving
  • Fresh tomatoes: Romas work year-round but use heirlooms when in season. Look for bright color and slight give for juiciness
  • Mayonnaise: The thickest mayo you can find works best here. Hellmanns or Dukes for classic creaminess

Instructions

Prep and Candy the Bacon:
Preheat your oven to four hundred degrees. Mix brown sugar smoked paprika cayenne if using and cracked black pepper in a bowl until blended. Arrange bacon strips on a wire rack set inside a foil-lined baking sheet. Sprinkle the spiced sugar mixture on both sides of each slice pressing gently so it sticks. Bake for twenty to twenty five minutes flipping bacon halfway through until crisp and deep brown around the edges. Let cool until set and crisp.
Make Garlic Butter and Toast the Buns:
Combine softened butter freshly minced garlic and chopped parsley in a bowl. Microwave until the butter is partially melted. Spread liberally on the cut sides of each bun half. Heat a skillet over low heat toast buns cut side down until golden about two to three minutes. Flip and toast the outsides a minute more for extra crunch.
Assemble the Sliders:
Slice candied bacon strips into thirds. Spread a generous amount of mayo on the bottom bun of each slider. Top with a crisp stack of iceberg lettuce followed by a thick tomato slice. Season tomatoes directly with salt and cracked pepper for full flavor. Add three short slices of candied bacon on top for ultimate savoriness. Place the top buns toasted side out for a pretty presentation and an extra buttery crunch. Spread more mayo on the undersides of the top buns before finishing the assembly.
Slice and Serve:
Use a sharp knife to carefully cut the sliders apart so each has a neat stack of bacon and veggies. Serve right away for maximum crunch.
A person holding a bacon BLT slider.
A person holding a bacon BLT slider. | recipesbyracha.com

The brown sugar candied bacon is my favorite part. Every time I pull it out of the oven my kids drift into the kitchen just to snag a strip off the tray. These moments always make me smile.

Storage Tips

Keep leftover sliders in an airtight container in the fridge. Separate bacon from lettuce and tomatoes to prevent sogginess. Reheat bacon and bread in the oven or toaster before reassembling for best taste and texture. Assembled sliders are best eaten fresh but components can be prepped ahead for quick building.

Ingredient Substitutions

You can use turkey bacon for a leaner option just be sure to watch the baking time since it crisps faster. Try any sturdy leaf lettuce like romaine if needed. For the buns both store bought and homemade slider buns work equally well as long as they are soft and tender.

Serving Suggestions

Serve sliders with homemade potato chips a big batch of coleslaw or fresh cut fruit for easy party fare. They also make an excellent lunch with a cup of tomato soup. For gatherings set out extra candied bacon strips on the side for snacking.

Cultural and Seasonal Context

BLT sandwiches have been a fixture in American kitchens for generations. The candied bacon twist makes them feel extra special for holidays or summer barbecues. When tomatoes are in peak season choose heirlooms in colorful slices for a festive touch.

Seasonal Adaptations

Swap iceberg lettuce for crisp romaine in winter months. Add thin slices of avocado in spring for extra richness. Top with a few fresh basil leaves in summer for a herbaceous note.

Success Stories

One year I made a double batch of candied bacon for a family reunion and even the kids who claimed not to like bacon devoured it. The sliders disappeared even before the burgers. Many friends have told me this became their signature potluck recipe.

Freezer Meal Conversion

You can prepare and freeze batches of candied bacon ahead. Cool completely and store in layers between parchment in a freezer bag. Thaw and crisp in a hot oven before using. Buns freeze well but assemble with fresh lettuce and tomato for best results.

Bacon BLT sliders on a wooden tray.
Bacon BLT sliders on a wooden tray. | recipesbyracha.com

Every time I serve these sliders they are the hit of the party. Make a batch and watch them disappear!

Common Questions About Recipes

→ How is the candied bacon prepared?

The bacon is coated with a brown sugar and spice mixture, then baked until caramelized and crispy.

→ Which buns work best for these sliders?

Sweet slider buns like King's Hawaiian add the perfect soft, slightly sweet touch, but brioche is a tasty option too.

→ What type of lettuce gives the best crunch?

Iceberg lettuce stands out for its crisp texture and ability to hold up well in sliders.

→ Can I prepare any components ahead of time?

The candied bacon can be made in advance and stored, and the garlic butter mixture can be prepped earlier as well.

→ How do you keep the slider buns flavorful and moist?

Brushing buns with garlic butter before toasting infuses flavor and keeps them from drying out.

→ What’s the key to enhanced tomato flavor?

Seasoning tomato slices with salt and pepper right before assembly brightens their flavor.

Candied Bacon BLT Sliders

Sweet, savory bacon pairs with crisp veggies and buttery slider buns for a flavor-packed handheld treat.

Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
45 minutes
By racha: Racha

Recipe Category: Copycat Recipes

Skill Level: Great for Beginners

Culinary Style: American

Makes: 12 Servings (12 sliders)

Diet Preferences: ~

What You'll Need

→ Candied Bacon

01 12 ounces thick-cut center-cut bacon
02 1/2 cup packed dark brown sugar
03 1 teaspoon smoked paprika
04 1/2 teaspoon ground cayenne pepper or red pepper flakes
05 1 teaspoon freshly cracked black pepper

→ Garlic Butter for Buns

06 3 tablespoons unsalted butter, softened
07 2 cloves garlic, finely minced
08 1 tablespoon finely chopped fresh parsley

→ For Assembly

09 12 slider buns, such as King’s Hawaiian or brioche
10 1/3 cup mayonnaise
11 1/2 head iceberg lettuce, leaves washed and torn to slider size
12 2 Roma tomatoes, sliced into 1/4-inch thick rounds
13 Kosher salt, for seasoning tomatoes
14 Freshly cracked black pepper, for seasoning tomatoes

Steps to Follow

Step 01

Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top. In a mixing bowl, combine dark brown sugar, smoked paprika, cayenne pepper, and black pepper. Lay bacon strips in a single layer on the rack and rub brown sugar mixture liberally on both sides of each strip.

Step 02

Place baking sheet on the center oven rack and bake for 20 to 25 minutes, flipping bacon halfway through. Bacon is done when caramelized and edges are darkened. Remove bacon from oven and rest on a plate; it will crisp as it cools.

Step 03

In a small bowl, combine softened butter, minced garlic, and chopped parsley. Microwave for 20 seconds or until butter is partially melted and aromatic.

Step 04

Split slider buns. Spread garlic butter mixture on the insides. Toast the buttered sides down in a large skillet over low heat until golden. Flip and toast briefly on the opposite sides until lightly browned.

Step 05

Slice cooled candied bacon into thirds. Spread mayonnaise on the bottom halves of each toasted slider bun. Top each with a layer of iceberg lettuce, a tomato slice, and season tomatoes with salt and pepper. Add one third of a bacon strip to each slider.

Step 06

Spread mayonnaise on the underside of each top bun and position on top of the fillings, toasted side facing outward. Serve immediately while warm.

Additional Tips

  1. For maximum crispiness, let the candied bacon cool completely before slicing; this ensures a glassy coating and balanced texture.

Must-Have Gear

  • Wire rack and rimmed baking sheet
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Large skillet

Potential Allergy Info

Check product labels for allergens and consult your healthcare provider if unsure.
  • Contains eggs (mayonnaise), wheat (buns), and dairy (butter).

Nutritional Details (Per Portion)

Nutritional info is provided for guidance and isn’t a substitute for professional health advice.
  • Calories: 320
  • Fat: 18 g
  • Carbohydrates: 29 g
  • Protein Content: 10 g