Crispy Chicken and Bacon Flatbread Sandwich with Basil Aioli and Marinated Tomato Salad

This flatbread sandwich is packed with flavor: juicy chicken cutlets, crispy bacon and a creamy basil aioli all tucked into warm, toasted flatbread. The tangy marinated tomato salad on the side cuts through the richness for a perfectly balanced meal.

Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner that feels special. The combination of savory chicken, smoky bacon and fresh basil will have everyone asking for seconds.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
2. Place the bacon strips on the prepared baking sheet and bake for 15-20 minutes until crispy. Transfer to a paper towel-lined plate. Keep the oven on.
3. While the bacon cooks, prepare the marinated tomato salad: dice the tomato and finely chop the shallot. In a small bowl, combine the tomato, shallot, balsamic vinegar, olive oil, sugar and a pinch of salt. Set aside to marinate.
4. Season the chicken cutlets on both sides with Italian seasoning, salt and pepper.
5. Heat a large skillet over medium-high heat and add the cooking oil. Cook the chicken cutlets for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from skillet and let rest.
6. Make the basil aioli: in a small bowl, mix the mayonnaise and basil paste until smooth. Set aside.
7. Place the flatbreads on a baking sheet and warm in the oven for 2-3 minutes.
8. Assemble the sandwiches: spread basil aioli on each flatbread. Slice the chicken and arrange on the flatbreads. Top with crispy bacon, breaking the strips to fit.
9. Serve the sandwiches with the marinated tomato salad on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

How do I store leftovers?

Store the components separately: the chicken, bacon and flatbreads in an airtight container in the refrigerator for up to 2 days. The tomato salad is best eaten fresh but can be refrigerated for a day. Reheat the chicken and flatbreads in a skillet or oven before assembling.

Can I make this recipe gluten-free?

Yes, simply use gluten-free flatbreads and ensure your bacon and other ingredients are gluten-free. The rest of the recipe is naturally gluten-free.