BBQ in a sandwich!
While I was at a blog conference, I was talking to my sister and her blog partner about recipes that I had been trying out and brainstorming for my next recipe for Krusteaz. I had been trying multiple recipes and just hadn't found one yet that I just loved. I wanted to know what type of recipes they were looking for in their home. Mallory reminded me on the yummy BBQ chicken flatbread sandwich that Panera had and how much she loved it. I wanted to make something a little different than the usual flatbread recipe. So I went home from that conference and went straight to my kitchen and began trying to create the perfect copycat recipe using Krusteaz flatbread mixes. And this recipe just hits the nail on the head. Super yummy!
BBQ Chicken Flatbread Sandwich
Prep Time 15 min Total Time 25 min Servings 8
1 package Krusteaz Whole Wheat Flatbread Mix
1 cup water + 2 tablespoons very warm water (115-125°F)
1/4 cup vegetable oil Sandwich
1/2 smoked Rotisserie chicken, shredded
1/2 cup BBQ sauce
4 ounces smoked Gouda cheese, sliced
1/4 cup Mozzarella cheese, grated or sliced
1/2 cup frizzled onion straws
16-20 spinach leaves
A few sprigs of cilantro
For Flatbread: Heat oven to 475°F. Lightly grease baking sheets. In medium size bowl stir together flatbread mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10-20 minutes, or until oven is hot. Shape dough by dividing into 8 portions. With floured hands, pat out dough 1/8 -1/4-inch thick, forming 8 circles with a 5.5 inch diameter. Bake 7-9 minutes or until edges are golden brown. Brush lightly with olive oil (optional). For BBQ Chicken Flatbread Sandwich:
Spread BBQ sauce over flatbread. On half of the flatbread place a few pieces of chicken and then top the chicken with the smoked Gouda and mozzarella cheese. Add a small handful of the frizzled onion straws and top with a few pieces of spinach and cilantro. Fold in half to create the flatbread sandwich.
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