Chicken mayo and bacon clubs

AT A GLANCE

These sandwiches fall somewhere between a chicken mayo sandwich and a true club. We've brined the chicken before roasting it to keep the meat juicy and to add flavour. Start this recipe a day ahead if you want to do likewise. Makes 16.

  • 1 tbsp olive oil
  • 1 onion, coarsely chopped
  • 280 gm mayonnaise
  • 2 golden shallots, finely diced
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tsp finely chopped tarragon
  • 8 smoked bacon rashers, rinds removed
  • 24 thin slices rye bread, toasted
  • 4 vine-ripened tomatoes, thinly sliced
  • To serve: mustard cress
  •  
  • Brined chicken
  • 300 gm salt
  • 4 each cloves and peppercorns
  • 1 fresh bay leaf
  • 1 chicken (about 1.4kg), rinsed
01   For brined chicken, bring salt, spices and 5 litres water to the boil in a saucepan, stirring to dissolve salt. Transfer to a container large enough to fit chicken, cool, then refrigerate until chilled (4 hours). Add chicken to brine, weight with a plate to submerge, then refrigerate overnight. Drain chicken and pat dry with paper towels.
02   Preheat oven to 150C. Brush chicken with oil and season to taste. Scatter onion in a roasting pan, place chicken on top and roast, basting occasionally, until chicken is golden and juices run clear (1½-2 hours). Set aside to rest and cool (1 hour), then remove meat (discard bones and onion, and skin if you like), finely chop and combine in a bowl with mayonnaise, shallot and herbs. Season to taste.
03   Preheat grill to high. Place bacon on a non-stick oven tray and grill, turning once, until crisp (4-5 minutes). Coarsely chop.
04   To assemble, top 8 toast slices with bacon, tomato and another slice of toast. Top with chicken and mustard cress, then sandwich with remaining toast, secure with toothpicks, cut in half and serve.

Topics:

SANDWICH, DRINK SUGGESTION, TARRAGON, TOMATOES, SHALLOTS, LUNCH, CHICKEN, PARSLEY, BACON, SPRING, MODERN AUSTRALIAN, BREAD

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LUCY TWEED , LISA FEATHERBY

Drinking Suggestion:

PUNGENT MARLBOROUGH SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Nov 2015

Nov 2015

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