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Baby Brioches with Chicken Salad and Bacon
© John Kernick

Baby Brioches with Chicken Salad and Bacon

  • SERVINGS: Makes 16 hors d'oeuvres

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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  1. 4 slices of applewood-smoked bacon
  2. 16 mini brioche rolls (about 2 inches)
  3. 1/3 cup mayonnaise
  4. 1 celery rib, minced
  5. 1/2 small shallot, minced
  6. 2 teaspoons minced flat-leaf parsley, plus 32 large flat-leaf parsley leaves
  7. 1 teaspoon fresh lemon juice
  8. 2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
  9. Kosher salt and freshly ground black pepper
  10. 2 small plum tomatoes, cut into 1/4-inch slices (16 slices)
  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. 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. 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. 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.