Baby brioche with chicken salad + bacon

By KeyIngredient

Ingredients

• 4 slices of applewood smoked bacon
• 16 mini brioche rolls (about 2 inches)
• 1/3 cup mayo
• 1 celery rib, minced
• 1/2 small shallot, minced
• 2 tsp minced flat-leaf parsley
• 1 tsp fresh lemon juice
• 2 chicken breasts from a rotisserie chicken-- skin and bones discarded, chicken cut into 1/3 inch dice
• Kosher salt and pepper
• 2 small plum tomatoes, cut into 1/4-inch thick slices (16 slices)

Details

Servings 16
Cooking time 25mins

Preparation

Step 1

> Preheat the oven to 325F. 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.

> 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 over to refresh them, about 5 minutes.

> In a medium bowl, combine the mayo, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.

> Spoon 1 tbs of the chicken salad into each brioche roll, garnish with parsley leaves and cover with a tomato slice. Top each roll with 1 tsp of chicken salad, garnish with the bacon and serve.