(hot or cold) Chicken Flatbread Sandwiches with Sun Dried Tomato Aioli
  • ⅔ cup Sun-Dried Tomatoes with Italian Herbs (dry -- not packed in oil)
  • 1 Garlic Clove
  • 1-2 Tablespoons of Water
  • 1-3 Tablespoons of Extra Virgin Olive Oil
Sandwiches (amounts are per person served)
  • 1 Flatout Hungry Girl Rosemary & Olive Oil Foldits Flatbread
  • 1-2 slices of Provolone
  • 1 Cup of Baby Spinach
  • 1-2 Tablespoons of Sun-dried Tomato Aioli
  • 3-6 ounces of Cooked Chicken Breast*
To Make the Sun-Dried Tomato Aioli
  1. Using a blender, food processor, etc., puree the sun-dried tomatoes and garlic.
  2. Slowly add 1 tablespoon of water (which will help soften the tomatoes instead of adding extra oil) and 1 tablespoon of Extra Virgin Olive Oil. Puree to mix.
  3. If needed, you can slowly add additional water and EVOO, 1 teaspoon at a time, until the aioli is an easily spreadable paste.
  4. Refrigerate in an air-tight container (3-5 days) until ready to use.
To Make a Pan Toasted Sandwich
  1. Heat a skillet over medium to medium-high heat.
  2. Either spray it with cooking spray or spread a small bit of butter on the outside of the flatbread.
  3. Place it in the skillet or pan, buttered side down.
  4. On one half of the exposed flatbread, layer the ingredients in the following order: Provolone Cheese, Spinach, Cooked Chicken, Provolone Cheese (if a second slice is desired).
  5. Then, on the other exposed half of the flatbread, spread 1-2 tablespoons of the aioli.
  6. Carefully fold the aioli covered side of the flatbread over the sandwich ingredients, closing the sandwich.
  7. Cook 1-2 minutes, until the bottom side of the flatbread is toasted. Flip and cook an additional minute or two until the second side is also toasted.
  8. Remove and serve.
To Assemble and Pack a Cold Sandwich
  1. To avoid soggy bread before you are ready to eat, pack the aioli separately in a small, air-tight container.
  2. Assemble the sandwich on one half of the flatbread in the following order: Provolone, Spinach, Cooked Chicken, Provolone (if a second slice is desired).
  3. Fold the flatbread together and place in a sandwich container or bento box. If desired, you can wrap it with wax-paper to help keep everything fresh.
  4. When ready to eat, spread the aioli inside the sandwich and enjoy!
This is the PERFECT sandwich for when you have leftover chicken from dinner or rotisserie chicken in your fridge.... no need to prepare additional chicken unless you have a craving and no leftovers!
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/chicken-recipes/hot-or-cold-chicken-flatbread-sandwiches-with-sun-dried-tomato-aioli/