Baby Brioches With Chicken Salad And Bacon

Total Time: 25 mins Preparation Time: 25 mins

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)

Recipe

• 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.