In honor of the release of my cookbook, The Slider Effect, my collaboration this month for Go Bold With Butter is of course sliders. I hope you’re not bored of them yet, because I’m just barely getting started. These here are Avocado BLT Sliders, and they’re out of this world. Homemade black pepper buttermilk biscuits, with an avocado mayo, fresh heirloom tomato slices, lettuce and of course lots of crispy bacon. This is like summer in a slider, friends. Summer in small sandwich form. Summer you can’t get enough of and can’t wait to eat. I don’t know about you, but there’s just something about biscuits and bacon that seems to make everything better. Biscuits, bacon and butter; the three most important “B’s” in my life at the moment. I thought that because of the special occasion with the release a few days ago, it would be most appropriate to share a slider recipe from the book, but with a twist. The original recipe in my cookbook is made with turkey bacon, which before you write off, you have to give it a try. I know for some people turkey bacon is no bueno, but honestly what isn’t good when it’s inside of a buttery biscuit? Nothing my friends. Nothing.
The Slider Effect has officially been out for a grand total of 4 days now, and I’m so excited for you all to grab a copy and see it and cook through it. If you’ve bought a copy already, thank you so much! I hope you love it and I hope you cook all of the sliders in it. Some of my stand out favorites are Fried Zucchini Sliders, Bagel Breakfast Sliders, Orange Chicken Sliders, and Fish and Chips Sliders. There really is something for everyone in this book, with 75 different options to choose from. Meat, Poultry, Seafood and Vegetarian Sliders are all showcased in the book, and completely turn upside down and reinvent what you think you know about tiny burgers. If you haven’t picked up a copy, I hope I’m doing a good job of convincing you to. Click here to order a copy online and have it delivered right to your doorstep! It’s on sale right now and it’s calling out your name. These Avocado BLT Sliders are also calling out your name!
Let’s start by making the buttermilk black pepper biscuits for the sliders themselves. Making biscuits from scratch isn’t all that hard, as you might think. The trick is to work with very cold butter and cut it into the flour rather quickly so that it remains as cold as possible. Cold butter makes for flakier biscuits!
**Note: To cut the butter into the dry ingredients use a pastry blender, two butter knives, or a potato masher. You want to work it in until the butter resembles coarse crumbs. You can definitely use your fingers but again, make sure to work fast because the warmth from your hands might make the butter too soft.**
Brush them with melted butter, to give them that golden brown color, and sprinkle with lots of freshly ground black pepper. Bake in a preheated 425 degree F oven until puffed and golden brown. Remove from the oven and let cool completely on a wire rack.
**Tip: These can be made in advance and kept in the freezer in an airtight container or plastic food storage bag for up to 3 months. Just thaw in the fridge over night and rewarm in a 350 degree oven for about 5 minutes before eating.**
The avocado part of these sliders comes in the form of the sauce. It’s a simple avocado mayo. Take an avocado or two, seed it and scoop it out into a bowl. Add lemon juice, salt, and pepper, and mash until smooth. Stir in the mayo until well combined. That’s it. Super easy sauce to use on everything.
**Tip: The fresh lemon juice keeps the avocado from turning brown. So make sure to add it in. Also, when you store it, cover the top directly with plastic wrap making sure the plastic wrap is touching the sauce.**
To assemble these sliders, split the biscuits in half, lather on some of that avocado mayo and then layer with red-leaf lettuce, a couple slices of heirloom tomatoes, lots of crispy bacon, more sauce, and the top part of the biscuit. Skewer with a long toothpick to hold in place, and serve!
**Note: I use heirloom tomatoes in these because they have a bit more flavor and interesting look to them, but feel free to use vine-ripe tomatoes instead!**
The great thing about these sliders is that you can serve and eat them at room temperature. They don’t have to be hot, so they’re perfect for parties are gatherings. They’re simple to make and fun to eat!
If you want to plan on making these sliders for a party or gathering, and want to make them in advance, you definitely can. Make the biscuits the day before and then store them in the fridge. Cook off the bacon the day before, in the oven on a wire rack set over a baking sheet until crispy. Drain and store in an airtight container in the fridge. Make the avocado mayo in the morning and keep refrigerated until ready to use. Right before the party, just assemble and serve!
Find the recipe for these Avocado BLT Sliders on the Go Bold With Butter Site! Click on those links to print off the recipe and make this awesome salad for yourself! While you’re there, take a look at all the other recipes I’ve contributed to the site! I’m sure you’ll find something else you can’t live without!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
Can’t wait to try these sliders! They look delicious. Congratulations on your cookbook! I already have a copy. All the sliders look great and your photos are amazing! 🙂
Awesome book, awesome BLT sliders. What else is there to say?
Thank you so much Fernando!