Crispy Chicken and Bacon Flatbread Sandwiches with Basil Aioli and Balsamic Tomato Salad

These flatbread sandwiches are anything but ordinary. Crispy bacon, tender chicken and a creamy basil aioli come together on toasted flatbread, topped with a bright balsamic tomato salad. Served with a tangy dipping sauce, this is a sandwich that delivers on flavor and texture.

Perfect for a weeknight dinner, this recipe is easy to customize and sure to satisfy. The combination of savory bacon, herby aioli and marinated tomatoes creates a balanced, delicious meal that feels special without the fuss.

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Ingredients

8 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

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.
2. Meanwhile, halve tomato lengthwise and thinly slice into half-moons. Halve, peel and thinly slice shallot. Peel and mince or grate garlic. In a small bowl, combine tomato, shallot, garlic, balsamic vinegar, ¼ tsp sugar and a pinch of Italian seasoning (use ½ tsp sugar and a big pinch of Italian seasoning for 4 servings). Set aside to marinate.
3. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with remaining Italian seasoning, a pinch of salt and pepper. Heat a drizzle of oil in the pan used for bacon over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
4. Meanwhile, place flatbreads on a baking sheet. Toast on top rack, flipping halfway through, until golden, 3-4 minutes. Transfer to a cutting board; halve crosswise. In a second small bowl, combine basil paste and mayonnaise.
5. Pour balsamic mixture from tomato salad into two small serving bowls (four for 4 servings). Add 1 tsp olive oil to each bowl; stir to combine. Spread flatbreads with basil mayo. Fill with bacon, chicken and as much tomato salad as you like. Close sandwiches and halve crosswise.
6. Divide any remaining tomato salad between bowls. Divide sandwiches between plates. Serve with balsamic dipper on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Simply slice them in half horizontally to create thinner cutlets, then pound to an even thickness.

What can I substitute for basil paste?

You can use 2 tablespoons of fresh chopped basil or 1 teaspoon of dried basil mixed with a little olive oil.

Can I make this recipe gluten-free?

Use gluten-free flatbreads or bread of your choice. Ensure all other ingredients are gluten-free.