Chicken, Bacon & Basil Mayo Sandwiches

• 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, 1⁄4 tsp sugar, and a pinch of
Italian Seasoning (1⁄2 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
1⁄2 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.

• 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.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.