Crispy Chicken and Bacon Flatbread Sandwiches with Basil Mayo and Tomato Salad

These loaded flatbread sandwiches are anything but ordinary. Crispy bacon, seasoned chicken and a creamy basil mayo come together on toasted flatbreads, topped with a bright tomato salad. A tangy balsamic dipping sauce on the side takes every bite over the top.

Perfect for a satisfying dinner that comes together in under 30 minutes, this recipe is all about big flavors and simple steps. Whether you’re cooking for family or just treating yourself, these sandwiches are sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView 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 (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 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 a different type of bread?

Yes, you can substitute flatbreads with pita, ciabatta or any sturdy sandwich bread. Adjust toasting time as needed.

How can I make this recipe dairy-free?

This recipe is naturally dairy-free. Check that your flatbreads and mayonnaise are dairy-free if needed.

Can I prepare the components ahead of time?

Yes, you can cook the bacon and chicken in advance and prepare the tomato salad. Assemble and toast the flatbreads just before serving.