Crispy Chicken and Bacon Flatbread Sandwiches with Basil Mayo and Balsamic Dipping Sauce

Get ready for a sandwich that’s anything but ordinary. Juicy chicken cutlets, crispy bacon and a creamy basil mayo come together on toasted flatbread, topped with a bright tomato-shallot salad. It’s a flavor-packed meal that feels special but comes together in under 30 minutes.

What really sets this sandwich apart is the tangy balsamic dipping sauce on the side. Each bite gets a little extra kick, making this a dinner that’s both satisfying and fun to eat. Perfect for a busy weeknight or a casual weekend lunch.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Wash and dry all produce.
2. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.
3. Meanwhile, halve the tomato lengthwise and thinly slice into half-moons. Halve, peel and thinly slice the shallot. Peel and mince or grate the garlic.
4. In a small bowl, combine tomato, shallot, garlic, balsamic vinegar, ¼ tsp sugar and a pinch of Italian seasoning. Set aside to marinate.
5. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound to about ½-inch thickness. Season with remaining Italian seasoning, salt and pepper.
6. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
7. Meanwhile, place flatbreads on a baking sheet. Toast on top rack, flipping halfway, until golden, 3-4 minutes. Transfer to a cutting board and halve crosswise.
8. In a small bowl, combine basil paste and mayonnaise.
9. Pour the balsamic mixture from the tomato salad into two small serving bowls. Add 1 tsp olive oil to each and stir.
10. Spread flatbreads with basil mayo. Fill with bacon, chicken and as much tomato salad as you like. Close sandwiches and halve crosswise.
11. Divide any remaining tomato salad between bowls. Serve sandwiches with balsamic dipping sauce on the side.

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