Roasted Chicken Sandwich with Aioli

A good sandwich begins with bread. Not supermarket bread wrapped in plastic, but a loaf with a shattering crust and an open, chewy crumb. The kind of bread a baker shaped by hand this morning. Find that bread first.

This sandwich is really an argument for roasting more chicken than you need. Sunday's roast becomes Monday's lunch, and somehow the cold slices taste even more like themselves. The meat has rested, the flavors have settled, and all you must do is slice.

The aioli takes five minutes and transforms everything it touches. Garlic pounded with salt, an egg yolk, good olive oil whisked in slowly until the sauce holds its shape. This is not mayonnaise from a jar. This is alive. You will taste the difference immediately.

Every meal is a meaningful choice. When you source your chicken from a farmer who raises birds on pasture, when you buy bread from someone who bakes with intention, when you make the aioli yourself, you are participating in something larger than lunch. Your choices shape the food system.