Roasted Garlic–Chicken Sandwiches
with Arugula

I’m a big fan of garlic, but my absolute favorite way to enjoy it is roasted. It’s incredibly easy to make (just wrap a head of garlic in tinfoil and bake) and adds a depth of flavor to dishes that is sometimes indescribable—but as soon as you say “roasted garlic” the beneficiary of the dish nods knowingly and happily. I incorporate some fresh arugula into these garlicky chicken sandwiches to enhance the crunch of the breaded chicken and add a bit of brightness to the sandwich. • serves 4

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• 4 heads garlic
• 1 tablespoon extra virgin olive oil
• 1 cup dried bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 2 boneless skinless chicken breasts (about 1 pound), cut in half widthwise
• 1 large egg, beaten
• 8 teaspoons mayonnaise
• ¼ teaspoon freshly cracked black pepper
• 8 slices rosemary bread
• 1 cup arugula

Preheat the oven to 375°F.

Cut the top quarter off the heads of garlic and discard. Place each garlic head in the center of a roughly 6 by 6-inch square of tinfoil, with the cut side facing up. Drizzle with the olive oil. Wrap the tinfoil around each head and twist slightly at the top to make a little airtight bundle.

In a medium bowl, mix together the bread crumbs, salt, black pepper, and garlic powder. Lay each of the chicken breasts flat between 2 sheets of plastic wrap. Use a meat tenderizing mallet to flatten the chicken slightly so it is roughly 1 inch thick throughout the breast. Dip each of the breasts in the egg and then dredge in the bread crumb mixture to coat. Place on a baking sheet along with the foil-wrapped garlic. Roast for about 45 minutes, until the chicken is cooked through and the garlic is deeply golden and aromatic.

Unwrap the garlic and allow it to cool before removing it from the foil. Turn the garlic upside down and use your hands to squeeze the roasted garlic out of the skins and into a small flat-bottomed bowl. Add the mayonnaise and black pepper and use a fork to mash the garlic into the mayonnaise until thoroughly combined.

Spread about 1 heaping tablespoon of the garlic mayo onto one side of each of the two bread slices. Place a chicken breast on one of the slices and top with ¼ cup of the arugula. Place the other slice of bread on top. Repeat with the remaining ingredients until you have 4 complete sandwiches. Serve immediately.