Ingredients
Method
Preparation
- Preheat the oven to 350 degrees F and prepare a sheet pan with a wire rack set over parchment.
- Arrange the bacon on the rack and bake for about 25 minutes, or until crisp.
- Combine the shredded chicken, 3/4 cup mayonnaise, celery, salt, and pepper in a bowl.
- Divide the chicken salad among six slices of brioche and spread evenly.
- Top each portion with 2 slices of bacon, then add the remaining bread slices.
- Spread approximately 1 tablespoon mayonnaise per sandwich in a thin layer over both outer surfaces.
- Preheat a griddle or large skillet over medium heat for about 3 minutes.
- Grill the sandwiches for 2 to 3 minutes per side, pressing lightly, until crisp and golden brown.
- Transfer to a cutting board, trim the crusts if desired, and cut each sandwich into four pieces.
- Serve warm.
Notes
Feel free to experiment with the mayonnaise by adding herbs or spices for extra flavor. Make sure the bacon is nice and crispy for the best texture. Use higher-quality brioche bread for an even tastier sandwich. If you have leftovers, store them in an airtight container in the refrigerator. It's best to keep the sandwiches separate to maintain the texture of the bread.