Baby Brioches With Chicken Salad & Bacon |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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 toothpicks. Ingredients:
3 slices apple-smoked bacon |
16 small brioche rolls (about 2 inches) |
1/2 cup mayonnaise |
1 celery rib, minced |
1/2 small shallot, minced |
2 teaspoons minced flat leaf parsley |
32 leaves flat leaf parsley |
1 teaspoon lemon juice (the real stuff, not the bottled kind) |
2 chicken breasts, cut into 1/2-inch dice (from a rotisserie chicken, skin & bones removed) |
kosher salt, to taste |
fresh ground black pepper, to taste |
hot pepper sauce (we use pickapeppa sauce) (optional) |
2 small plum tomatoes, cut into 1/4-inch slices (16 slices) |
Directions:
1. Preheat oven to 325ºF.
2. In a large skillet cook the bacon over moderate heat until browned and crisp all over, about 5 minutes.
3. Transfer the bacon to paper towels to drain; cut each slice into 4 pieces.
4. Using a pairing knife, cut a 1 round plug out of the top of each brioche roll.
5. Carefully hollow out the rolls; set the rolls on a baking sheet and warm them in the oven to refresh them, about 5 minutes.
6. In a medium bowl, combine the mayonnaise, celery, shallot, minced parsley and lemon juice.
7. Stir in the diced chicken and season the salad with salt and pepper and if you want - here is where you should add your hot sauce - about 5 minute.
8. Spoon 1 tablespoon of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice; then garnish with bacon.
9. **The chicken salad can be prepared up to 2 days in advance; cover and refrigerate.
|
|