Honey Mustard BLT Chicken Sliders (Easy 30-Min Party Win!)

Honey Mustard BLT Chicken Sliders saved me from becoming That Host who serves a sad tray of store-bought apps and pretends it was “the plan.” Honey Mustard BLT Chicken Sliders were a total last-minute pivot the first time I made them—because the fancy freezer appetizers I bought tasted like warm cardboard and regret.

You know that moment when guests are arriving, you’re trying to look calm, and inside you’re doing mental math about how long it takes to cook bacon? That was me. But then these sliders came out of the oven all golden on top, stacked with bacon, lettuce, tomato, and juicy chicken… and suddenly people were hovering in the kitchen like I had something to confess. Everyone asked for the recipe. Relief. Pride. Minimal effort disguised as competence.

Finding party-ready food that’s actually easy is harder than it should be. You want something you can prep fast, something that won’t get soggy after ten minutes on the counter, and something that tastes like you tried (even if you absolutely did not). These sliders check every box: crispy bacon, fresh BLT crunch, and a homemade honey mustard that’s tangy-sweet in the best way.

In this post, I’ll walk you through exactly how to build them so the buns stay perky, not swampy. You’ll get make-ahead tips (because you deserve to enjoy your own party), plus the sauce method that takes two minutes and tastes like you bought it from a cute sandwich shop.

Table of Contents

Table of Contents

Quick Overview – Honey Mustard BLT Chicken Sliders

• Prep Time: 15 minutes
• Cook / Chill Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12 sliders
• Difficulty: Easy

Why You’ll Love This Honey Mustard BLT Chicken Sliders Recipe

• Ready in 30 minutes, which is perfect when you’re hosting and also pretending your house “always looks like this.”
• The homemade honey mustard sauce is tangy, sweet, and so much better than the flat, overly sweet bottled stuff. (No shade. Okay, a little shade.)
• They stay crisp and fresh longer than you’d expect, because we build in a little anti-soggy strategy.
• Easy to customize: gluten-free buns, turkey bacon, extra heat, extra veggies—choose your own adventure.
• Make-ahead friendly, so you can do the annoying parts early and keep your pre-guest panic to a minimum.

If you’re on a hosting kick, you might also like these easy party appetizers. I’m a big believer in a snack table that basically feeds people dinner. And listen—if you’re a bacon person (I’m a bacon person), you’ll also want to peek at bacon ranch sliders recipes.

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Ingredients for Honey Mustard BLT Chicken Sliders

Here’s what you’ll need, in the order you’ll use it, so you’re not holding a sticky mustard spoon while scrolling with your elbow.

Honey mustard sauce:

• 1/3 cup mayonnaise (this makes the sauce creamy and clingy—in a good way)
• 3 tablespoons Dijon mustard (tangy and smooth; it tastes “grown up” without being intense)
• 2 tablespoons yellow mustard (classic honey mustard flavor; also helps it taste like a sandwich shop)
• 3 tablespoons honey (adjust to taste—some honey is sweeter than others)
• 1 tablespoon apple cider vinegar or lemon juice (tiny splash, big difference; keeps it bright)
• 1/2 teaspoon garlic powder
• Pinch of salt and black pepper

For the sliders:

• 12 slider buns or Hawaiian rolls (Hawaiian rolls are the cozy, slightly sweet option that makes everything taste like a party)
• 2 1/2 to 3 cups cooked chicken, shredded or chopped (rotisserie chicken is the fastest; cooked chicken breast works great too)
• 10–12 slices bacon, cooked crisp (I like 1 slice per slider, but I won’t stop you from doubling it)
• 2 medium tomatoes, thinly sliced (then gently blot with paper towels—this is a big anti-soggy move)
• 2 cups crisp lettuce (Romaine hearts or iceberg; skip delicate spring mix because it wilts fast)
• 1 tablespoon butter, melted (optional, for toasting the buns in the oven)
• Optional: 6 slices cheddar or provolone (not traditional BLT, but honestly very welcome)

A quick ingredient note from my many rounds of testing: Dijon + yellow mustard gives you that “real honey mustard” taste. All Dijon can get a little sharp, and all yellow can taste one-note. Together? Perfect.

Ingredient Substitutions & Variations

If you need to make these work for your people (or your fridge), you’ve got options.

Gluten-free:

– Use gluten-free slider buns. I’ve had good luck with Canyon Bakehouse gluten-free hamburger buns cut into quarters, or Schär rolls if you can find them. The key is: toast them a bit so they don’t feel fragile.

Bacon alternatives:

• Turkey bacon: Cook it longer than you think and aim for real crispness, not “warm and flexible.” It firms up as it cools.
• Canadian bacon: More “hammy,” less crispy. If you use it, give it a quick sear in a pan so it has some flavor and edges.
• Plant-based bacon: Choose one that crisps well (some just… don’t). Bake it on a sheet pan so it dries and browns.

Chicken swaps:

• Grilled chicken breast: Slice thin or chop small so the sliders aren’t bulky.
• Air fryer chicken tenders: A little crunchy chicken in a BLT slider is wildly good.
• Leftover chicken thighs: Juicier, more forgiving, and honestly my favorite if you have them.

Sauce variations:

• Spicy honey mustard: Add a spoonful of hot sauce or a pinch of cayenne.
• More tangy: Extra Dijon or a little more vinegar/lemon.
• More sweet: Another drizzle of honey.
• No mayo: Use Greek yogurt instead. It’ll be lighter and a bit tangier.

Veggie swaps:

• Add thin red onion (so good with honey mustard chicken).
• Swap lettuce for arugula if you want peppery bite (just know it wilts faster).
• Add pickles if your crowd likes that salty crunch moment.

One more small thing: if you’re making Honey Mustard BLT Chicken Sliders for kids, consider shredding the lettuce and chopping the tomatoes smaller. Tiny mouths, tiny sandwiches, fewer “everything just slid out” incidents.

How to Make Honey Mustard BLT Chicken Sliders

Okay, so here’s what you need to know about assembling these so they stay crisp and actually hold together when someone picks one up with one hand and a drink in the other.

1. Cook the bacon (and make it actually crispy).

Cook bacon in a skillet or bake it at 400°F on a sheet pan until deeply crisp, 15–20 minutes depending on thickness. Drain on paper towels, then cut slices in half if they’re long.
If you want the oven route with less mess, Bon Appétit’s bacon tips are solid.

2. Stir together the honey mustard sauce.

In a bowl, mix mayo, Dijon, yellow mustard, honey, vinegar (or lemon), garlic powder, salt, and pepper. Taste it. Adjust it.
Here’s the thing: the sauce should taste a tiny bit too strong from the spoon, because once it hits chicken and bread, it mellows out.

3. Prep the tomatoes and lettuce (this is where sogginess goes to die).

Slice tomatoes thin, then lay them on paper towels and blot the tops too. Two minutes of blotting saves you from wet buns later.
Wash and dry lettuce well. If it’s damp, it’ll steam the buns. We don’t want steamed buns. Ever.

4. Warm the chicken.

If you’re using rotisserie chicken straight from the fridge, warm it briefly so it doesn’t cool down the whole slider. I microwave it for 30–60 seconds with a splash of water, just until it’s not cold.
For food safety guidance on reheating poultry, the USDA is the gold standard.

5. Toast the buns (optional but highly recommended).

Preheat your oven to 350°F. Split the slider buns and place them cut-side up on a sheet pan. Brush lightly with melted butter if you want. Toast for 4–6 minutes until just lightly golden.
This tiny step makes the biggest difference for Honey Mustard BLT Chicken Sliders that don’t get soggy on the snack table.

6. Assemble in layers like you mean it.

Spread a thin layer of honey mustard sauce on the bottom buns. Add chicken. Drizzle a little more sauce over the chicken (not too much—this is not soup).
Then add bacon. Next: lettuce. Last: tomatoes.
Yes, tomatoes go on top. It feels wrong. It is right. Keeping tomatoes away from the bottom bun helps keep your Honey Mustard BLT Chicken Sliders sturdy.

7. Finish and serve.

Add the top buns. Press very gently so everything hugs together. Serve right away, or keep warm (loosely covered) for about 15–20 minutes.

If you’re feeding a crowd, you can also assemble the Honey Mustard BLT Chicken Sliders on a sheet tray and cut them apart as people grab them. Less fuss, more snacking.

Pro Tips & Common Mistakes

I’ve made these enough times to have a few opinions. And a few regrets.

• Don’t skip drying the tomatoes. The first time I made Honey Mustard BLT Chicken Sliders, I didn’t blot the tomatoes and the bottom buns went soft fast. It was still tasty, but the texture was… cafeteria-adjacent.
• Crisp bacon is non-negotiable. Chewy bacon inside a slider turns into “bacon floss” when you bite it. Crisp bacon bites cleanly. Your dignity stays intact.
• Toast the buns if you can. Even a light toast creates a barrier and keeps things from going mushy.
• Sauce control matters. Too much sauce = slippery sliders. You want enough to flavor everything, not enough to lubricate an escape.
• Slice chicken smaller than you think. Big chunks make the slider hard to bite through, and then the whole filling tries to launch out the back.
• Build with lettuce under the tomatoes. Lettuce acts like a little raincoat for the bun. I love a practical vegetable.

And listen, if you’re using Hawaiian rolls, remember they’re a little sweet. That sweetness is amazing with salty bacon and tangy honey mustard… but it also means you don’t need extra honey in the sauce unless you really like it sweet.

Storage, Make-Ahead & Freezing

If you’re planning ahead (or you end up with leftovers because someone brought an emergency pizza), here’s how to keep everything good.

• Store leftover assembled sliders: Wrap tightly and refrigerate up to 2 days. Reheat at 325°F for 10–12 minutes. The lettuce will wilt, so if you’re picky about crunch, store components separately.
• Best make-ahead method: Cook bacon, mix sauce, prep chicken, and slice tomatoes (store tomatoes with paper towels in the container). Keep lettuce dry in a separate bag/container. Assemble Honey Mustard BLT Chicken Sliders right before serving for the best texture.
• Can you freeze them? I don’t recommend freezing fully assembled Honey Mustard BLT Chicken Sliders because tomatoes and lettuce get watery and sad.
• But you can freeze cooked shredded chicken, and you can freeze cooked bacon. Then you’re halfway to slider glory on a busy day.

A small reheating tip: if the buns soften in the fridge, reheat uncovered for a few minutes so moisture can escape. Covered reheating is how you get steamy bread.

Serving Suggestions

These are party sliders, so they like party friends.

– Chips + pickles: Classic, crunchy, no notes.
– Simple green salad: Something bright and lemony balances the bacon.
– Potato salad or pasta salad: Especially for summer cookouts.
– Soup pairing: Tomato soup makes this feel like cozy diner food, but in mini sandwich form.

If you’re putting out a whole spread, add one “fresh” thing, one “salty-crunchy” thing, and one “sweet” thing. That’s my extremely unscientific but always successful snack math.

FAQ’s about Honey Mustard BLT Chicken Sliders

[H3] Can I make Honey Mustard BLT Chicken Sliders ahead of time?
Yes—just don’t fully assemble them too early. You can make the sauce, cook the bacon, and prep the chicken up to a day ahead. Keep tomatoes and lettuce separate and dry, then assemble right before serving so your Honey Mustard BLT Chicken Sliders stay crisp.

[H3] What’s the best chicken to use for Honey Mustard BLT Chicken Sliders?
Rotisserie chicken is the easiest and honestly really tasty here. If you’re cooking chicken yourself, chicken thighs stay juicier than breast. Either way, shred or chop it small so the sliders bite cleanly.

[H3] How do I keep these sliders from getting soggy?
Toast the buns lightly, blot the tomatoes, and layer lettuce between the tomatoes and the bun. Also: don’t drown the chicken in sauce. Those four things make Honey Mustard BLT Chicken Sliders hold up way longer on a party table.

[H3] Can I bake the assembled sliders like pull-apart sandwiches?
You can, with one tweak: bake the chicken and bacon on the buns with sauce, but add lettuce and tomato after baking. If you bake everything together, the lettuce wilts and the tomatoes weep. Still edible, just not as fresh.

[H3] What cheese works best here?
Cheddar and provolone are both great with honey mustard and bacon. But cheese is optional—Honey Mustard BLT Chicken Sliders are already packed with flavor. If you add cheese, put it on the warm chicken so it melts a bit.

Final Thoughts – Honey Mustard BLT Chicken Sliders

If you need one recipe that makes you look like you have hosting totally under control, it’s these Honey Mustard BLT Chicken Sliders. They’re crispy, tangy, salty, fresh, and just a little sweet—the kind of mini sandwich that disappears faster than you can say, “There are napkins somewhere, I promise.”

Make them for game day, a birthday, a potluck, or a random Tuesday when dinner needs to feel fun. And if you try them, don’t be surprised when someone asks for the recipe while they’re still chewing. That’s the official sign you nailed these Honey Mustard BLT Chicken Sliders.