Baby Brioches with Chicken Salad and Bacon

By LaLaCooks

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 and freshly ground black pepper
• 2 small plum tomatoes, cut into 1/4-inch slices (16 slices)

Details

Servings 16
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 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.

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.

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.

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.