Spicy Blt Sliders Recipe

Name: Greenway Table & Taps SPICY BLT SLIDERS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 count mini brioche slider buns; 12 slices applewood smoked bacon; 2 cups vine tomatoes; 12 leaves butter lettuce leaves; 2 tbsp unsalted butter; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup mayonnaise; 3 tbsp sriracha hot sauce; 1 tsp fresh lemon juice; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp honey; 0.5 tsp salt; 0.5 cup pickled jalapeño slices; 2 tbsp chopped fresh chives

Inspired by Greenway Table & Tap

Time45m

Serves12

applewood smoked bacon, vine tomatoes, butter lettuce, sriracha mayo, mini brioche

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Ingredients

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Sliders

12 count mini brioche slider buns

12 slices applewood smoked bacon

2 cups vine tomatoes

12 leaves butter lettuce leaves

2 tbsp Unsalted butter

1 tsp kosher salt

1 tsp freshly ground black pepper

Sriracha Mayo

1 cup Mayonnaise

3 tbsp sriracha hot sauce

1 tsp fresh lemon juice

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp Honey

1/2 tsp Celtic sea salt

Optional garnish

1/2 cup pickled jalapeño slices

2 tbsp Chopped fresh chives

Method

Sriracha Mayo

Make the sauce

In a medium bowl whisk together 1 cup mayonnaise, 3 tbsp sriracha, 1 tsp fresh lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp honey and 1/2 tsp salt until smooth and homogenous. Taste and adjust heat or salt. Refrigerate for at least 15 minutes so flavors meld.

Bacon

Cook the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 12 slices applewood smoked bacon in a single layer on the rack. Bake 12–18 minutes until crisped to your liking, rotating pan once at 10 minutes. Remove and transfer bacon to a paper towel–lined plate to drain and cool slightly.

Once cooled slightly, cut each bacon slice in half crosswise so each slider receives a piece of bacon (24 pieces total).

Tomatoes & Lettuce

Prep tomatoes

While bacon cooks, wash and dry vine tomatoes. Slice tomatoes into 12 thin rounds (about 1/4 inch thick). Place tomato slices in a bowl, sprinkle with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper; gently toss and set aside for 5 minutes so juices bloom, then blot excess moisture with a paper towel.

Prep lettuce

Separate butter lettuce into 12 individual leaves, trim thick stems if needed so leaves lay flat on buns.

Buns & Assembly

Toast and butter buns

Halve 12 mini brioche buns. In a large skillet over medium heat melt 2 tbsp unsalted butter. Add cut side of buns and toast, about 1–2 minutes per side, until golden brown. Remove and keep warm.

Assemble sliders

Spread about 1 tablespoon of chilled sriracha mayo on the bottom half of each toasted bun (reserve extra for serving). Place one butter lettuce leaf on each bottom bun, top with one tomato slice, then one piece of halved bacon (or two small pieces if you prefer more bacon). Spoon a small additional dot of sriracha mayo onto the bacon (about 1 tsp) and top with the bun crown. If using pickled jalapeños, add 1–2 slices on top of the bacon before the mayo for extra heat. Sprinkle chopped chives over assembled sliders.

Serve immediately on a platter. Estimated serving: 12 sliders (about 2–3 per person as a starter). Provide extra sriracha mayo on the side.