A delightful sandwich featuring juicy grilled chicken, fresh vegetables, and a creamy garlic aioli.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking for the garlic.
Slice off the top of the garlic head to expose the cloves.
Cutting the garlic this way makes it easier to roast and extract the cloves.
Place the garlic on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper.
Use a small baking dish to keep the garlic upright.
Roast the garlic in the oven for 1 hour until soft.
Check the garlic after 45 minutes to ensure it doesn't overcook.
Squeeze the roasted garlic cloves into a bowl and mash into a paste.
Use a fork to mash the garlic for a smoother paste.
Mix the mashed garlic with mayonnaise, salt, and pepper to create the aioli.
Adjust the seasoning to your taste.
Butterfly the chicken breasts and marinate with lemon juice, oregano, olive oil, and pepper.
Marinate the chicken for at least 30 minutes for better flavor.
Preheat the grill to medium heat.
Ensure the grill is clean to prevent sticking.
Grill the chicken for 4-5 minutes per side until fully cooked.
Use a meat thermometer to check for doneness (165°F/74°C).
Slice the baguette into four pieces and toast the cut sides.
Toasting enhances the baguette's texture and flavor.
Assemble the sandwich with chicken, tomato slices, lettuce, and garlic aioli.
Layer the ingredients evenly for a balanced bite.
Serve the sandwiches warm and enjoy.
Pair with a side salad or chips for a complete meal.
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