Ingredients
Equipment
Method
Cook & Chop
- Cook the bacon until crispy. Remove and let it cool slightly before chopping.
- On a large cutting board, add the romaine lettuce, steak tomatoes, avocados, and crispy bacon. Using a large knife, chop everything together until finely combined and evenly mixed.
- Add the chipotle mayo, salt, pepper, and garlic powder directly to the chopped mixture. Continue chopping and mixing until everything is well coated.
Toast & Assemble
- Keeping the rolls connected, cut the slider buns into sections of three rolls each. Slice each section in half and toast the tops and bottoms until golden brown and crispy around the edges.
- Pile the chopped avocado BLT mixture onto the toasted slider buns and serve immediately.
Notes
Chop It All Together: The chopped-board method coats every piece in chipotle mayo and gives the signature even bite. Chop the vegetables and bacon first, then add the mayo and seasoning and keep chopping.
Use Ripe Avocados: Ripe avocados blend creamy and bind the mix. Firm avocados stay chunky and will not hold the filling together.
Toast the Buns: Toasting the cut sides keeps the Hawaiian rolls from going soggy under the creamy, wet filling.
Chipotle or Regular Mayo: Chipotle mayo adds mild smoky heat. Regular mayo works for a milder version, or stir a little adobo sauce into plain mayo for a quick homemade chipotle.
Make-Ahead: Chop the bacon, tomatoes, and romaine ahead and refrigerate. Add the avocado and mayo just before serving so the mix stays fresh.
Serve Fresh: These sliders are best within the first hour, while the avocado is bright and the buns are crisp.