Chicken Bacon Spinach Flatbread Sandwich with Sun-dried Tomato Aioli Sandwich Recipe

I’m loving the new Flatout Hungry Girl Foldit Flatbreads! I found two on the shelves of my local Walgreen’s store so I had to  have both, but there are so many others available! Luckily they’re available online at the Flatout Bread Online Store.  Want to see if your Walgreen’s carries the Flatout Hungry Girl Foldit Flatbreads? You can do it online here.

New Flatout Bread on the shelves of Walgreens

New  Flatout Hungry Girl Foldit Flatbread on the shelves of Walgreens

I made my husband the Chicken Bacon Spinach Flatbread Sandwich with Sun-dried Tomato Aioli Sandwich below and he loved it. The coolness of the aioli on top the hot chicken and bacon was a hit with him. I’ll have to take his word for it, but I used the leftover aioli on my own cheese sandwich and it was fantastic.

I’ll be making a cold vegetarian sandwich recipe tomorrow with the Flatout Hungry Girl Foldit Flatbread Rosemary & Olive Oilflavor I picked up at the store. My first thought was egg salad – the flavors sound fabulous together. But that seemed too obvious, so I’m thinking of a cream cheese, sprouts, olives, and lettuce. Oh the possibilities!

Since my store only carries to two flavors for now, I’m going to be ordering the sliders and the kid-size (even though I don’t have kids) because they’re the perfect size for calorie-reduced lunches. I will also be buying their Thin Crust Flatbreads to make my own Artisan Pizzas – I’m a huge fan of really, really thin crusts! The prices are fabulous – $2.49 to $2.99 depending on the flavor/size for about 6 breads (again, depending on the package). They’re easy to use, lend themselves to breakfast, lunch, or dinner and even snack time. Make them sweet with peanut butter and apples, or savory with bacon and eggs.

I’ll also be doing a giveaway so watch for that to be listed. Until then, mmmm…..I think I’ll go make a cheese Panini for myself.

Chicken Bacon Spinach Flatbread Sandwich with Sun-dried Tomato Aioli
An easy sandwich which you can prepare ahead of time and then reheat with a Panini press or on the stove. Chicken, bacon, spinach, and cheese = a decadent lunch or dinner.
Yield: 1
Prep Time: 
Cooking Time: 
Total Time: 
  • ½ cup mayonnaise
  • 1 tsp roasted garlic, chopped (about 1 clove)
  • 1 Tablespoon chopped parsley
  • 5 sun-dried tomatoes packed in oil, chopped
Sandwich Filling
  • 3 pieces bacon
  • 1 boneless and skinless chicken breast, butterflied
  • Salt
  • Pepper
  • 6-8 baby spinach leaves
  • 1 slice cheddar cheese (or cheese of your choice)
  • Organic olive oil spray
  • Flatout Fladbread of your choice (we used Light Original)
  1. Mix the mayonnaise, garlic, parsley, and sundried tomatoes. Cover and refrigerate while you prepare the rest of the ingredients so the flavors have a chance to marry.
Sandwich Filling
  1. Cook bacon - line a cooking sheet with foil. Bake a single layer at 350 for 20-25 minutes or until cooked. Remove and cool.
  2. Season both sides of the butterflied chicken breast with salt and pepper
  3. Spray a non-stick pan with olive oil spray
  4. Cook at medium heat for 5-7 minutes per side until internal temperature reaches 160 degrees Fahrenheit and the chicken is browned.
Assemble the sandwich:
  1. Preheat the Panini Maker
  2. Lay the Flatout Flatbread flat. Cover one half with the cheese, chicken, bacon, and spinach leaves. Fold.
  3. Spray the Panini Maker with olive oil spray.
  4. Cook for 5-7 minutes in a Panini maker or in a frying pan with a heavy pot on top
  5. When the sandwich is warmed through, remove from the grill and add half the aioli sauce.
  6. Serve with the rest of the aioli sauce.
Need to know how to butterfly a chicken breast? We show you step-by-step here