Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches
Description
(makes 20 cocktail sandwiches)
INGREDIENTS
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 |
METHOD
- 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)
INGREDIENTS
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
|
METHOD
- 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.
INGREDIENTS
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 |
METHOD
- 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.