Description
A savory, crowd-pleasing slider sandwich made with buttery baked rolls, crispy turkey bacon, and tangy, zesty toppings. This viral favorite delivers a perfect balance of flavors in every bite.
Ingredients
- 1 package of 12 King’s Hawaiian rolls
- 1/4 cup butter, melted
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1/2 cup Parmesan cheese, grated
- 1 pound turkey bacon, cooked
- 1/2 white onion, sliced
- 1 cup iceberg lettuce, shredded
- 1 large tomato, sliced
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp dried oregano
- 12 pickle chips
- 3/4 cup banana pepper rings
- 1/2 cup mayonnaise
- 1/3 cup cherry pepper relish
Instructions
- Preheat oven to 350°F.
- Keep the rolls connected as a whole slab. In a bowl, mix melted butter, minced garlic, rosemary, and a pinch of salt. Brush over the tops of the rolls and sprinkle with Parmesan cheese. Bake for about 10 minutes until golden and fragrant. Remove and let cool, then slice horizontally.
- Layer cooked turkey bacon evenly over the bottom half. Add sliced onion, shredded lettuce, and tomato. Season tomatoes with salt and pepper, then drizzle with red wine vinegar and olive oil. Sprinkle oregano over the top.
- Add pickle chips and banana pepper rings. Spread mayonnaise on the inside of the top half and add a thin layer of cherry pepper relish. Place the top back on, slice into portions, and serve immediately.
Notes
- Best served fresh to prevent soggy bread.
- Swap turkey bacon with grilled chicken or deli turkey for variation.
- Add provolone or mozzarella for extra richness.
- Store leftovers in the refrigerator for up to 1 day; reheat bread separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Bake and Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 55 mg
