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.
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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)
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.