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Baby Brioches With Chicken Salad and Bacon

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“From food and wine mag 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.”
READY IN:
25mins
SERVES:
16
YIELD:
16 Brioches
UNITS:
US

Ingredients Nutrition

Directions

  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.

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