Ingredients

Instructions

  1. To make the garlic mayo, slice off the top of garlic (the pointy ends) cutting through the cloves (leaving the skin on).
  2. Pre-heat oven to gas mark 2/300°F/150°C.
  3. Place the garlic cut-side up into an oven tray and drizzle over with olive oil and sprinkle with salt and pepper.
  4. Roast garlic head for 1 hour until completely soft.
  5. Leave to cool then squeeze out the cloves and mash until smooth and then whisk into the mayonnaise.
  6. Toss the butterflied chicken breasts with chopped lemon, garlic, oregano, oil and pepper.
  7. Cover and refrigerate for 20 minutes (can marinate chicken upto 2 hours in advance turning in the marinade every 20 minutes).
  8. Pre-heat the grill to medium-hot, for outdoors medium-hot coals.
  9. Grill chicken for about 4-5 minutes on each side basting with any remaining marinade until the chicken is opaque with no trace of pink.
  10. Cut baguette into 4 equal-sized pieces.
  11. Split and toast on the cut side until just crisp for about 1 minute.
  12. Fill baguette with chicken, tomatoes, salad leaves, season with salt and pepper if you wish and drizzle garlic mayo on top.
  13. Serve warm.