Chopped BLT Sandwiches are a no-cook recipe that transforms fresh lettuce, crispy bacon, tomatoes, and mayo into a hearty salad served on soft Hawaiian rolls—ideal for hot summer days when you want a meal without heating up the kitchen.
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Slice the Hawaiian rolls down the middle, hot dog style, without cutting all the way through.
On a large cutting board, chop the romaine lettuce, tomatoes, and cooked bacon.
Continue chopping all the ingredients together until they are well-combined and finely chopped.
Drizzle mayonnaise over the chopped mixture.
Season with salt and pepper to taste.
Use your knife or a bench scraper to mix everything together on the cutting board.
Stuff the chopped BLT mixture into the prepared Hawaiian rolls.
Store chopped ingredients separately in airtight containers for up to 4 hours. Assemble just before serving.
Assemble just before serving to prevent the rolls from becoming soggy. Prep and chop ingredients up to 4 hours ahead, then store separately in the refrigerator.
Spread the mayonnaise on the rolls as a moisture barrier, or lightly toast them before assembling. Assemble immediately before eating.
Yes. Brioche buns, ciabatta rolls, or soft hoagie rolls work well. Hawaiian rolls provide sweetness and tenderness, but any sturdy roll will hold the filling.
Fry in a skillet over medium-high heat for 8–10 minutes, stirring occasionally, until golden and crispy. Drain on paper towels before chopping.
Omit bacon and use vegan mayonnaise. Add avocado, cucumber, or roasted red peppers for richness and texture.
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