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Chicken mayo and bacon clubs

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.

You'll need

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.

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