Grilled Chicken Club Sandwich with Smoked Garlic Aioli

First, prepare the Smoked Garlic Aioli: In a bowl, combine 3/4 cup Dukes mayonnaise, 6-8 cloves smoked garlic (smashed to a very fine paste), 2 teaspoons lemon juice, and 1/4 teaspoon fine salt. Mix thoroughly until smooth. For an even smoother texture, press the mixture through a very fine mesh strainer. Store in the fridge and use within 1 week.

To assemble the sandwich: Grill your chicken breast and crisp your bacon (e.g., on a Traeger grill). Toast three slices of plain white bread and butter them. Layer the sandwich in the following order to prevent smushiness: Start with a slice of buttered toasted bread, then add melty cheese, grilled chicken breast, heirloom tomatoes (always seasoned with salt & pepper), and a generous amount of smoked garlic aioli. Place a second slice of toasted bread on top. Spread more smoked garlic aioli, then add Traeger crispy bacon, romaine lettuce, and more melty cheese. Finish with the third slice of buttered toasted bread, topped with a spear of fridge pickles.