I can remember my very first BLT. I was staying with my grandma in California and she made me a sandwich, it was a BLT - minus the T - because I didn't like tomatoes at the time, so she put ketchup in it instead. It was so so good!
Today, I can't believe that I ever disliked tomatoes. They add so much moisture and flavor to a meal, especially to a burger or sandwich. I got the idea to make these into a slider a few weeks ago when I was watching Giada on Food Network. She was making camp out food for her family and one of the meals she was preparing was lamb sliders. As I was watching her prepare these, the wheels in my head started turning, why not make cute BLT Sliders instead?
I presented the idea to Josh because he is the official BLT maker in our family and he loved the idea. While we were making these, my wheels started turning again. Should we stick with regular old mayo or should we take it to another level in flavor and add our delicious camp sauce which we normally use for a dipping sauce? We were pretty undecided about what to do, so we did half of the sliders with mayo and the other half with the camp sauce. The camp sauce sliders won out big time! The extra zing of flavor was exactly what these adorable sliders needed. Pro tip: use these deliciously sweet and fluffy King's Hawaiian dinner rolls to keep this meal light and flavorful!
BLT Sliders with Camp Sauce
Sliders:
lettuce (green leaf or chopped iceberg)
two medium tomatoes
1 lb bacon
Camp Sauce:
approx 3 tablespoons mayonnaise
approx 2 tablespoons Sweet Baby Ray's Honey Chipotle Barbecue Sauce
Cook bacon via conventional method, in skillet or on griddle, until just done. Slice each tomato into six slices. Tear green leaf lettuce into 12 pieces large enough to cover one roll each, or chop about one third head of iceberg lettuce. Prepare camp sauce by mixing mayonnaise and barbecue sauce in a small bowl until completely combined (i.e., entire mixture is one consistent color, without streaks of white or brown). Prepare to taste preference (add more barbecue sauce to raise the level of tang; add more mayonnaise to calm it down). Cut rolls in two, and spread camp sauce on both halves. Layer bacon, tomato, and lettuce on bottom half of each roll, and then place top half back on. Serve immediately!
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