Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Peel, then mince or grate garlic. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Lemon-Pepper Seasoning to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.

While sweet potatoes roast, cut tomato into 1/4-inch rounds. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. Cut straight through to the other end. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Sprinkle with remaining Lemon-Pepper Seasoning and season with salt.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan! Cook in batches for 4 ppl, using 1 tbsp oil per batch!) Transfer to a plate. Set aside.

While chicken cooks, whisk together mayo and 1/8 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)

Halve buns. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

Spread half the garlic dipper on bottom buns. Stack with lemon-pepper chicken, tomatoes and some spinach. Close with top buns. Divide sammies and sweet potatoes between plates. Serve remaining garlic dipper on the side for dipping.