Chicken, Bacon & Basil Mayo Sandwiches
with Tomato Salad & Balsamic Dipper
This is far from “just another chicken sandwich,” and here’s why: bacon is very much involved! You’ll build these chicken-and-bacon champs on toasted flatbread spread with creamy basil aioli and herbaceous tomato salad. Serve your sumptuous sammies with a side of tangy balsamic dipping sauce to take this classic concept right over the top!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1 unit
Shallot
1 clove
Garlic
1 unit
Tomato
5 teaspoon
Balsamic Vinegar
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
2 unit
Flatbreads
(Contains Wheat, Sesame)
1 unit
Basil Paste
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. 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. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.
• 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.
• 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, 3-5 minutes per side.
• 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.
• 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.
• Divide any remaining tomato salad between bowls. Divide sandwiches between plates. Serve with balsamic dipper on the side.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
