Maple Pepper Candied Bacon BLT Sliders with Giardiniera Aioli Recipe

Maple Pepper Candied Bacon BLT Sliders with Giardiniera Aioli

• Skill Level: Easy
• Makes: 8 to 10 sliders
• Nutrition Information Per Serving
  Serving Size: 1 of 10
  Calories: 674
  Total Fat: 67 g
  Saturated Fat: 26 g
  Carbs: 12 g
  Dietary Fiber: 1 g
  Sugars: 8 g
  Protein: 7 g
  Cholesterol: 112 mg
  Sodium: 781 mg
• Total Time: 1 hour 5 minutes
• Active Time: 35 minutes

Ready to ignite your taste buds with this irresistible slider? I've perfected this flavor explosion over years of tweakingit's a crowd-pleaser that delivers sweet, spicy, crunchy bliss in every bite. Patience is key: caramelize that bacon low and slow for ultimate crisp perfection, and stick with classic iceberg for the perfect crunch.

Ingredients

Maple Pepper Candied Bacon:

• 1/4 cup maple sugar
• 1 tablespoon freshly ground black pepper
• 1 teaspoon freshly ground pink peppercorns
• 1 pound thick-sliced bacon
• Nonstick spray (for greasing wire rack)

Giardiniera Aioli:

• 1 cup mayonnaise
• 1/4 cup finely chopped spicy giardiniera
• 3 tablespoons ketchup
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon garlic powder

Slider Assembly:

• 2 tablespoons vegetable oil
• 2 Maui or sweet Vidalia onions, sliced
• Balsamic vinegar (to deglaze)
• Kosher salt and freshly ground black pepper
• One 12-ounce package sweet slider rolls (like King's Hawaiian), split, brushed with salted butter, and toasted until golden
• 1 medium Roma tomato, sliced about 1/4-inch thick
• 4 crunchy romaine leaves, shredded

Instructions

1. Maple Pepper Candied Bacon:
   Preheat the oven to 350F (177C). In a bowl, combine the maple sugar, black pepper, and pink peppercorns. Arrange bacon strips in a single layer on a parchment paper-lined baking sheet. Sprinkle the sugar-pepper mixture evenly over the bacon. Bake for 25 to 30 minutes until deeply caramelized and crisp. Quickly transfer bacon to a well-oiled wire rack to cool. (It's best to make the bacon on the day you plan to serve it, letting it cool for 12 hours. Avoid refrigerating overnight.)
2. Giardiniera Aioli:
   Stir together mayonnaise, giardiniera, ketchup, mustard, and garlic powder in a bowl until the mixture is creamy and blended.
3. Caramelized Onions:
   Warm a large skillet over medium heat. Add the oil and onions, cooking while stirring from time to time so the natural sugars can develop. Use a splash or two of balsamic vinegar to deglaze as needed. Continue cooking until onions are deeply golden brownthis takes about half an hour. Season with salt and pepper to taste, then remove from the heat.
4. To Build the Sliders:
   Place some caramelized onions on the bottom half of each buttered, toasted bun. Top with two sliced pieces of the candied bacon, then layer tomato slices (sprinkling lightly with salt). Add shredded lettuce. Spread the giardiniera aioli generously on just the top halves of the buns, close, and serve immediately!