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

These aren’t your average chicken sandwiches. We’re talking crispy bacon, juicy seasoned chicken and a creamy basil mayo all piled onto toasted flatbread. A tangy tomato salad adds freshness, while a balsamic dipping sauce takes every bite over the top.

Perfect for a quick weeknight dinner, these sandwiches come together in about 30 minutes. The combination of savory, tangy and herbaceous flavors will make this a new favorite.

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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

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 with rack in top position. Wash and dry produce. 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.
2. Meanwhile, halve tomato lengthwise and thinly slice into half-moons. Halve, peel and thinly slice shallot. Peel and mince garlic. In a small bowl, combine tomato, shallot, garlic, balsamic vinegar, ¼ tsp sugar and a pinch of Italian seasoning. 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 about ½ inch thick. Season with remaining Italian seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and 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, until golden, 3-4 minutes. Transfer to a cutting board and halve crosswise. In a small bowl, combine basil paste and mayonnaise.
5. Pour balsamic mixture from tomato salad into two small serving bowls. Add 1 tsp olive oil to each bowl and stir. Spread flatbreads with basil mayo. Fill with bacon, chicken and as much tomato salad as desired. 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 the flatbreads with pita, ciabatta or any sturdy sandwich bread. Adjust toasting time as needed.

How can I make this recipe dairy-free?

The recipe is naturally dairy-free as written. Check your flatbreads and mayonnaise to ensure they 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 for best texture.