Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut sweet potatoes into 1/2-inch wedges. Peel, then mince or grate garlic. 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 tomatoes into 1/4-inch rounds. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board. Cut straight through to the other end. (NOTE: You will have 4 pieces of chicken in total for 2 ppl, 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 (dbl for 4 ppl) 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. Top with lemon-pepper chicken, tomato slices, some spinach and top buns. Divide sammies and sweet potatoes between plates. Serve remaining garlic dipper on the side for dipping.