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Mini BLT Sliders Appetizers

These mini BLT sliders appetizers have all the vibrant flavors of your favorite bacon lettuce and tomato sandwich on a toothpick. They’re easy to pick up and eat, and your guests will love the flavors of these small bites — especially the crispy bacon!

Best of all, the recipe is super simple and the fresh colors look so pretty on the plate. The bright reds and greens make these BLT bites a perfect holiday appetizer.

Mini BLT sliders on skewers arranged on a white plate against a wood background

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If you love mini sandwiches with bacon as much as we do, be sure to check out our recipes for Chicken Bacon Ranch Sliders and Bacon Breakfast Sliders!

Recipe Features

  • It’s a bite-sized BLT on a toothpick!
  • Easy to eat, in just one tasty bite.
  • You’ll love the fresh basil mayo in these baby sandwiches.
  • The ingredients can be prepped in advance, so you can easily assemble the skewers on party day.
  • With their colorful red and green layers, these bacon appetizers are perfect for the holidays.

Ingredients Needed

Bacon, fresh basil, sesame seeds, lettuce, two tomatoes, mayonnaise, butter and a tube of crescent dough sheets.
Ingredients to make baby BLT appetizer skewers

Bacon – Thick sliced bacon works best for this recipe. The thicker slices add more flavor to the canapes, and they’re easier to skewer.

Fresh Basil – Use fresh basil leaves from the garden, or look for one of the live basil plants at the store. If you can’t find fresh basil, feel free to substitute dried basil.

Sesame Seeds – to sprinkle on the little “buns” for flavor and crunch. Sesame seeds are high in fat and therefore have a short shelf life, but the good news is that they freeze really well. I buy ours in bulk at Natural Grocers and store them in the freezer.

Lettuce – Use whatever type of lettuce you like, or whatever you have on hand: romaine, leaf lettuce, iceberg or butter lettuce.

Tomatoes – Summer tomatoes from the garden or farmer’s market are the best, but you can also use ripe regular market tomatoes. Beefsteak tomatoes are perfect for this recipe because they are fleshy with fewer seeds. If it’s the middle of winter and no decent tomatoes are available, use Roma tomatoes from the grocery store and let them ripen in the kitchen for a few days.

Mayonnaise – Real mayonnaise is best for this recipe. I’m partial to Duke’s or Hellman’s for their pure creamy deliciousness, but feel free to use your favorite brand. You can also use our tasty, creamy bacon aioli spread for this recipe!

Butter – you’ll just need a tablespoon of pure salted butter to melt and brush on the buns. If you only have unsalted butter on hand, no problem. Just sprinkle the buns with a little salt after baking.

Crescent Dough Sheets – to make the tiny buns. You can also use a tube of regular crescent rolls and simply press the seams together.

Close up of mini BLT sliders on toothpicks on a wooden cutting board with a bowl of tomatoes in the background.

Step by Step Directions

These BLT appetizer skewers are so easy to make! Here are the simple steps.

Cut each strip of the bacon in 6 squares.

20 small raw bacon squares on a piece of parchment paper

Cook the bacon until crispy, but not so well done that it shatters when you skewer it. You can cook bacon in the oven or in a skillet, whatever method you prefer. (We cooked these in a 350 degree F oven for about 20 minutes.) Drain on paper towels and set aside.

13 cooked squares of bacon draining on white paper towwels.

Roll out or pat the crescent dough in a rectangle about 1/4 inch thick.

Crescent dough from a tube rolled out and patted on a bamboo cutting board.

Using a round cutter, cut small circles of the dough. My cutter measures 1 and 1/8 inches across. You can use a slightly larger or smaller cutter if yours is a different size. Just adjust the size of your bacon, lettuce and tomato pieces to fit.

6 round circles cut into crescent dough, with a small red container marked "Canape and Hors D'oeuvre Cutters" in the lower right corner.

Separate the dough circles using your fingers.

Two fingers pulling the excess dough from around circles cut in crescent dough.

Move the dough circles to a parchment paper-lined baking sheet, and brush with melted butter.

Brushing butter on the miniature slider buns with a red silicone brush.

Sprinkle the little buns with sesame seeds.

A hand sprinkling sesame seeds over a pan of small buns for BLT sliders

While the buns are baking, chop the basil and whisk it with salt and pepper into the mayonnaise.

A small white bowl with basil mayonnaise and a small silver whisk to blend the ingredients.

Let the little buns cool. Cut the tomatoes in small squares and cut or tear the lettuce in 1-inch pieces.

Baby buns on a tray, cooked bacon squares on a white dish, basil mayonnaise, chopped tomatoes, chopped lettuce ready to assemble sliders.

Spread the little buns with the basil mayonnaise and assemble the skewers, adding the bacon, lettuce and tomato in whatever order you like.

Close-up of 6 mini BLT sliders on a bamboo cutting board, with a bowl of tomatoes in the background.

What to Serve with these BLT Finger Sandwiches

For easy entertaining, we love putting out a variety of appetizers and finger foods on the buffet table and letting guests help themselves. Here are some of our favorite hors d’oeuvres:

Tater Tots and Bacon Cheese Bites

Bacon Cheddar Mini Quiches

I Heart Bacon Appetizers

These small bites are also perfect with afternoon tea, or served on the side with a nice bowl of soup.

If you’re looking for a meal-sized BLT, be sure to check out our recipe for the Best BLAT Sandwich featuring bacon, lettuce, avocado and tomato!

Storage Tips

If you have leftovers (we realize this isn’t a likely scenario), these appetizers can be tightly covered and stored in the refrigerator for up to 24 hours.

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Closeup of 5 mini BLT sliders on skewers resting on a bamboo cutting board, with a bowl of tomatoes in the background

Mini BLT Sliders

Eliza Cross
These mini BLT sliders have all the vibrant flavors of your favorite bacon lettuce and tomato sandwich on a toothpick. They're easy to make and good to eat!
4.64 from 44 votes
Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Bacon Appetizers
Cuisine American
Servings 12
Calories 87 kcal


  • round cookie cutter
  • baking sheet
  • small whisk
  • pastry brush
  • parchment paper
  • aluminum foil
  • wood appetizer picks


  • 6 strips thick cut bacon
  • 1 tube crescent dough sheet* 8 ounces
  • 1 tablespoon salted butter
  • 4 teaspoons sesame seeds
  • 1/4 cup real mayonnaise
  • 8 large basil leaves finely chopped
  • salt and freshly ground black pepper to taste
  • 3 large tomatoes each cut in 12 bite-sized pieces
  • 3-4 large lettuce leaves torn to make 36 total bite-sized pieces


  • Preheat the oven to 350 degrees F and line a baking sheet with foil topped with a sheet of parchment paper.
  • Cut each strip of the bacon in 6 squares, for a total of 36 squares. Arrange on the prepared baking sheet and bake until bacon is browned and crispy, about 20 minutes. Drain on paper towels.
  • Discard the foil and parchment paper from the baking sheet. Line with a fresh sheet of parchment paper. Increase the oven temperature to 375 degrees F.
  • Roll out or pat the crescent dough on a lightly floured work surface in a rectangle about 1/4 inch thick.
  • Using a round cutter, cut 72 small circles of the dough. Transfer to the baking sheet.
  • Brush with the melted butter and sprinkle with the sesame seeds. Bake until crisp and golden brown, about 10-11 minutes. Cool on a wire rack to room temperature.
  • While the buns are baking, make the basil mayo. Whisk the basil into the mayonnaise in a small dish. Season to taste with salt and pepper. Spread the mayonnaise on the flat toasted side of 36 of the buns; these will be the tops.
  • To assemble the appetizers, thread one bun toasted size up, one tomato, one lettuce piece, and one bacon piece. Press the top buns on the skewer, mayonnaise side down, and gently press the layers together. Arrange on a platter, serve and enjoy!


*If the crescent sheet isn’t available, you can substitute 1 8-ounce tube of refrigerated crescent rolls. Unroll the rolls in a single sheet and press the lines together. Proceed according to the recipe.
Make ahead: You can prepare the buns, bacon squares, tomatoes, lettuce and basil mayonnaise up to 1 day in advance. Cover and refrigerate until you’re ready to assemble the skewers. Let the ingredients come to room temperature for 1 hour, and proceed according to the recipe. 
The buns may be made in advance, wrapped tightly and frozen. Thaw on the kitchen counter for 1 hour, spread on a baking sheet and reheat at 350 degrees F until heated through, about 6 minutes, before proceeding with recipe. 
Store any leftovers in a covered container and refrigerate for up to 24 hours. 


Whenever you come back to this recipe, you’ll be able to see your notes!


Serving: 3piecesCalories: 87kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 12mgSodium: 174mgFiber: 1gSugar: 1g
Nutritional Information Disclosure
Keyword bacon appetizers
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If you enjoy this appetizer recipe for Mini BLT Sliders, we’d be thrilled if you clicked the little stars above and gave the recipe a 5-star rating.

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A Pinterest pin with a close up of Mini BLT sliders and text: A party on a toothpick!
eliza cross

About Eliza & BENSA

BENSA was founded by bacon expert Eliza Cross, author of more than a dozen cookbooks. She has written three bacon cookbooks including the award-winning Bacon Beans and Beer, the bestselling 101 Things to Do With Bacon, and the popular sequel 101 More Things to Do With Bacon. Learn more about BENSA...

14 thoughts on “Mini BLT Sliders Appetizers”

  1. 5 stars
    These mini BLT sliders are perfect for gatherings and they are so adorable! I’m so excited to make these with my daughter for our next gathering. These are also perfect for my teens lunches too and look absolutely delicious!

    • Dear Beth this recipe is so well explained that I salute you I am going to make it tomorrow ; it’s Friday the kids are coming over thank you

  2. 5 stars
    These are the cutest!! Using crescent dough is absolute genius and takes this recipe over the top. The crispy bacon is a can’t-miss, too!

  3. 5 stars
    Great idea. These sliders look delicious and so cute. I have a party this weekend, I will make this for sure. Thanks for sharing the recipe.

    • Carol, my cutter is 1-1/8 inches across. You can use a slightly larger or smaller cutter if yours is a different size. Just adjust the size of your bacon, lettuce and tomato pieces to fit. Thanks for your nice comment!

  4. 5 stars
    OMG!!!!! Hopefully we can get together for Christmas this year. One year we all brought appetizers. No big meal. Just snacking and visiting. Great time and these recipes will be great. Thank you.
    Joanne Mergenthaler.

  5. 3 stars
    I have made this recipe twice, both times disappointing. The ingredient for the buns needs tweaking! DO NOT flour the board….the first time I made these and floured the board they came out of the oven the size of a nickel.
    Also, I did not get more than 28 buns from the first sheet. I tried again, got more but they shrink during baking. Okay the second time I got the crescent roll dough instead of the sheet, did NOT flour the board and they baked up nicely…..both cans. It took 4 – four – cans of crescent roll dough to make this recipe What a waste of good bacon.

    • Dear Vonka, Thank you for taking the time to share your comment. I’m so sorry you had a less-than-wonderful experience with the recipe. May I ask what size round cutter you used for the little buns? I always end up with extra buns when I make the recipe, so I’m truly puzzled. My cutter is 1 and 1/8 inches across, about the size of a U.S. quarter.

      While I’ve never had the dough shrink after rolling it on a lightly floured board, I know that in baking there are variables like humidity and altitude can affect results. It sounds like in your case you had the best results with no flour and the crescent roll dough. I truly appreciate this feedback.

      I received your second comment, too. Because of those darn spammers (we get dozens of spam comments every day), I have to approve each comment before it appears. Sometimes there is a delay, and this afternoon I was helping a friend who just had surgery so I was away from the computer for a few hours. Each and every reader is important to me, and I’m sorry your comment didn’t post immediately. If you have any additional details to share about your experience with this recipe, I’d love to hear from you again. All the best, Eliza

  6. 5 stars
    Just test ran these before I make a big batch for a potluck tomorrow. I was too lazy to make the buns so I used a shot glass on sourdough toast instead. I also ended up adding a bit of balsamic vinegar to the basil mayo which gave it a little extra punch and evened out the flavors a bit. Great idea and adorable presentation! I’ll have to try making the buns another time for sure!


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