Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches

  • Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches

Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches


(makes 20 cocktail sandwiches)


400g chicken breasts

olive oil

freshly ground pepper

250g or 9 sliced bacon (finely chopped)

butter for buttering bread

15 sliced sandwich white bread

lettuce of your choice (washed)

flaky sea salt & freshly ground pepper

1/4 recipe Herb Stuffing (sliced)

Sandwich Mayonnaise

quince jelly


  • Preheat oven to 200ºC.  Spray chicken with olive oil and place on a low-sided baking tray, season with pepper and roast for 15-20 minutes or until cooked. Cool and chill.
  • Reduce the oven temperature to 150ºC.
  • Place bacon in a cold frying pan.  Bring frying pan up to a medium heat while stirring bacon.  When bacon starts to render fat, remove pan from heat and drain bacon.
  • Place bacon on a low-sided baking tray and cook for 10-15 minutes, stirring from time to time.  Drain on paper towels, cool and then refrigerate.
  • Slice chicken.
  • Butter all the bread slices on one side only.
  • Spread 5 slices with mayonnaise and cover with lettuce.  Sprinkle bacon onto lettuce.
  • Spread mayonnaise onto another 5 slices of bread and place this bread onto bacon.  Now butter and mayonnaise the upper side of those 5 slices and cover with chicken.  Season with salt and pepper.
  • Cover chicken with slices of stuffing.
  • Spread mayonnaise and quince jelly on the remaining 5 slices of bread to complete sandwiches.
  • Using an electric knife, trim crusts and cut sandwiches into quarters.
  • Refrigerate until ready to serve.   


Herb Stuffing

(makes one 23.5cm x 13cm x 6.5cm loaf tin)



120g butter

360g(3 small) onion (finely chopped)

200g shallots (finely chopped)

900g fresh breadcrumbs

bunch sage and thyme (finely chopped)

6 eggs

flaky sea salt & freshly ground pepper



  • Preheat to 210ºC.
  • Melt butter in a frying pan and sauté onions and shallots until transparent then cool.
  • Add breadcrumbs, herbs and eggs to onions and shallots.  Mix well and season to taste.
  • Place into the sprayed loaf tin and cover with foil.  Bake in oven for 50 minutes.  Remove the tin foil and bake a further 20-30 minutes until firm and cooked through. Remove from oven and cool.

Note:       For 20 cocktail sandwiches you will only use ¼ of this stuffing. Freeze the remainder for future sandwiches.

We use approx 140g of this stuffing to stuff a single chicken breast wrapped in bacon i.e. you will have enough stuffing to fill 16 single breasts from 1 recipe.


Sandwich Mayonnaise

(yield 625ml)

This is a thick mayonnaise designed to not ooze out of sandwiches.  If it is too thick for your liking slowly pour 3 tablespoons of boiling water through the feed tube.



4 egg yolks

1 garlic cloves

1 tsp flaky sea salt

1/8 tsp freshly ground black pepper

2 tsp wholegrain mustard

juice of 1 ½  lemons

65ml  (¼ cup) salad oil

475ml (1 ¾  cups) salad oil



  • Place egg yolks, garlic, salt, pepper, mustard, lemon juice and first measure of oil into a food processor.  Process until smooth.
  • Place remaining oil into a jug and very slowly pour through the feed tube with machine going.
  • Taste for seasoning.