Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 44

Grill a few rashers of smoked streaky bacon till truly crisp. Finely chop a small chilli, removing the seeds as you go. Fry in a little oil, then stir into 4 or 5 tablespoons of mayonnaise, together with a handful of finely chopped coriander leaves. Pull some cold roast chicken to shreds and fold into the chilli-coriander mayo. Pile the mixture into rolls, tucking the crisp bacon in as you go.