• 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°.***