Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches

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  • Roast Chicken, Herb Stuffing and Crispy Bacon Sandwiches

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.