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.More Snack Recipes

Melissa Rubel Jacobson
September 2008

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Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
Makes 16 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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