Lemon Oregano Chicken Baguette

4 boneless, sinless chicken breast halves, butterflied

1 lemon peeled and chopped

2 garlic cloves, crushed

2 tsp oregano

2 Tbsp olive oil

1 tsp black pepper

1 baguette

salt

1 beefsteak tomato, sliced

crisp lettuce

roasted garlic aioli (recipe below)

Toss chicken breast halves with lemon, garlic, oregano, oil and pepper. Cover and refrigerate for 20 minutes. Cut baguette into 4 equal pieces. Split and toast baguette on the cut side until just crisp, 1 minute. Grill chicken. Sprinkle with salt. Fill baguette with tomatoes, salad, chicken, and aioli. Serve warm.

Roasted Garlic Aioli

1 head garlic

1 recipe mayonnaise (see below)

olive oil

salt and pepper

Slice off top of garlic, cutting through the cloves. Place cut-side up in oven tray. Drizzle with olive oil and sprinkle with salt and pepper. Preheat oven to 300F. Roast garlic head until completely soft, about 1 hour. Let cool. Squeeze cloves from papery skins. Mash until smooth. Whisk into mayonnaise.

Mayonnaise Recipe

2 egg yolks

1 tsp Dijon mustard

1 Tbsp red wine vinegar

1/2 tsp salt

pinch of pepper

2/3 cup canola oil

2/3 cup olive oil

MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE (nothing else will matter if this isn't right) Whisk the egg yolks, mustard, vinegar, salt and pepper together in a bow until thick and creamy, 1 minute.

Combine the oils in a measuring cup. Whisk the oil into the egg yolk mixture a drop at a time until it thickens. Ad the remaining oil in a thin, steady stream, whisking constantly until thick and glossy. Whisk in any flavoring, (the garlic aioli recipe)

Recipe from "Grilling book" by Eric Treuille and Birgit Erath