Baby Brioches With Chicken Salad and Bacon |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
From food and wine mag The classic chicken salad can be bolstered with any number of seasonings, from curry powder or mustard to harissa. To turn these two-bite snacks into mini sandwiches, cut the brioche rolls in half, mound the chicken salad, tomato and bacon inside, and secure with a toothpick. Ingredients:
4 slices of applewood-smoked bacon |
16 mini brioche rolls (about 2 inches) |
1/3 cup mayonnaise |
1 celery rib, minced |
1/2 small shallot, minced |
2 teaspoons minced flat leaf parsley, plus 32 large flat-leaf parsley leaves |
1 teaspoon fresh lemon juice |
2 chicken breasts, from a rotisserie chicken skin and bones discarded chicken cut into 1/3-inch dice |
kosher salt & freshly ground black pepper |
2 small plum tomatoes, cut into 1/4-inch slices (16 slices) |
Directions:
1. 1. Preheat the oven to 325°. In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.
2. 2. Using a paring knife, cut a 1-inch round plug out of the top of each brioche roll. Carefully hollow out the rolls. Set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes.
3. 3. In a medium bowl, combine the the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.
4. 4. Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with 1 teaspoon of chicken salad, garnish with the bacon and serve.
|
|