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Nothing disappears faster at my game nights than these little bacon ranch BBQ chicken sandwiches. They've got juicy barbecue chicken, cool ranch, crispy bacon, gooey cheese, and that hint of sweetness from Hawaiian buns. The last time I brought a tray to a backyard BBQ, even the fussy eaters were hunting for seconds before I could even try one myself.
I once got everything prepped the day before a pool bash, tossed the sliders together at the party, and they vanished before I finished greeting folks. Everybody begged for how to make them.
Easy Ingredients List
- Colby Jack cheese: This melts like a dream and gives a mellow cheesy pull Fresh sliced is best Go for cracker cuts for easy layering
- Red onion: Gives a pop of color and zing Thin slices keep things crunchy Want less sharp onion taste Soak slices in cold water
- Lettuce: Crunchy and fresh Shred up crisp romaine or iceberg so your sliders aren’t floppy Pat dry to keep the rolls from getting soggy
- Ranch dressing: Cool and tangy Thick creamy ones coat best Go for classic ranch flavor
- Mayonnaise: Smooths out every bite and holds the stack together Full-fat is richer Spread evenly over the bottom bun
- Bacon: Fry till it’s crispy but don’t burn it Thick slices add a big crunch Drain it so it’s not greasy
- Hawaiian rolls: These are soft and slightly sweet They don’t fall apart They balance the filling flavors and stay together
- Barbecue sauce: Smoky tang is what brings it together Grab your favorite or try a smoky version if you want more depth Check for a short, simple ingredient list for cleaner taste
- Chicken breasts: No skin, no bones Slice them even so they cook quick Pink and moist chicken will taste best
Simple Directions
- Add the Ranch and Top 'Em Off
- Drizzle thick ranch dressing all over your pile of lettuce Pop the roll tops back on Press gently Then cut into small sandwiches These taste best hot and cheesy
- Build the Sliders
- Place grilled chicken on each roll bottom Next a bit more barbecue sauce Add the cheese then crispy bacon Then some shaved onion finally a heap of crunchy lettuce
- Spread That Mayo
- Cover the bottoms of the buns with a smooth layer of mayo The even coating helps hold everything together and soaks up the juices
- Slice Your Rolls
- Use a bread knife so you don’t squish the buns Cut the Hawaiian rolls as a group to split top and bottom pieces Makes putting them together a breeze
- Grill Your Chicken
- Fire up your grill medium-hot Toss chicken on and cook for three minutes a side Near the end brush on the rest of the barbecue sauce You want nice grill marks and no pink in the middle
- Fry Up the Bacon
- Bacon goes into a cold pan Heat gently and flip until crisp Set it on paper towels so it isn’t oily Crunchy bacon is key
- Marinate the Chicken
- Put chicken pieces in a bowl or bag Cover with half your barbecue sauce Let it chill for half an hour up to four hours This makes the meat super juicy and flavorful
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My number one favorite is the bacon I always “taste-test” a strip or two while building the sandwiches My kids pitch in with stacking everything and it’s become our must-do before starting a movie
Keep it Fresh
If you’re making these ahead of time keep the chicken and bacon tucked away separate from the veggies and buns Store lettuce and red onion in their own covered bowl or zip bag Wrap up sliders using foil and warm them in the oven They stay soft Add ranch at the last minute so lettuce stays crisp Fridge leftovers are good for up to two days
Swaps and Options
Not into ranch Use blue cheese dressing or sub in plain Greek yogurt Want it lighter Go with turkey bacon or just leave the bacon out Switch Colby Jack for provolone or Monterey Jack Try slider rolls or tiny brioche if Hawaiian buns aren’t around
How to Serve
Serve up with sweet potato fries or a crunchy side like coleslaw Makes perfect snacks after school or a fun bite for brunch Keep extra barbecue sauce and ranch on the side for dunking Got vegetarians Throw some BBQ portobello strips on the grill as a swap
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How These Sliders Started
Small sandwiches like this started out in old-school American diners as quick, cheap eats BBQ chicken with ranch and bacon hits all those favorite flavors you find in the US The sweet Hawaiian rolls make everything blend together and work so well at modern parties or family potlucks
Recipe FAQs
- → How can I keep the lettuce crisp in these sliders?
Wait until you’re ready to eat to toss on the lettuce and ranch so the greens stay crunchy and don’t go soggy.
- → Which barbecue sauce works best with this dish?
Toss in whatever BBQ sauce you like—spicy, sweet, or smoky all taste awesome with the chicken on these sliders.
- → Can the chicken be prepared in advance?
Definitely, grill up the chicken hours before. Let it cool in the fridge, then build the sliders right before you want to eat.
- → Are there suitable cheese alternatives to Colby Jack?
Swap Colby Jack for Monterey Jack or cheddar—both fit right in with the hearty, bold mix here.
- → How do I prevent the sliders from becoming too saucy?
Use a light hand with sauces. Layer carefully and put on the extras at the end just before serving so nothing slips or gets messy.