Chicken Bacon Spinach Flatbread Sandwich with Sun-dried Tomato Aioli
Prep Time
Cooking Time
Total Time
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
  • 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
Recipe by Baby to Boomer Lifestyle at