Slice the green pepper. Then, place a pan on medium-high heat, add a tablespoon of oil, and once the oil is hot, add the pepper slices, frying them over medium-high heat for about 2-3 minutes per side. Flip them occasionally. Get a nice char on them, but be careful not to burn them. After 2-3 minutes per side, you can lower the heat and cook them for about seven more minutes to make them softer.

Season the thinly sliced chicken breast with salt and pepper. Then, place a pan over medium-high heat, add a tablespoon of olive oil, and once the oil is hot, add the chicken breast slices and cook until cooked through (about 2-3 minutes per side).

Slice the baguette in half lengthwise, drizzle some olive oil, and then cut it in two and toast it in a pan over medium-high heat for just a couple minutes until it gets a nice golden-brown toasted color.

Before assembling the Serranito, you need to make the sauce. You can make the aioli, or you can also use a garlic-flavored mayo.

For the Garlic-Flavored Mayo: To make the garlic mayo, combine 1/3 cup of mayo with one minced clove of garlic (or more, to taste) and a squeeze of lemon juice.

For the Aioli: First, separate the egg yolk from the egg white to make the aioli. Then, add the garlic cloves, egg yolk, a pinch of salt, and a squeeze of lemon juice to a tall cup or glass in which you can use an immersion blender. Blend while slowly drizzling in the olive oil (about 3/4 cup) until emulsified.

Let’s assemble the Serranito! First, spread a couple of tablespoons of the sauce (aioli or the garlic-flavored mayo, depending on your choice) on the toasted baguette halves. Then, add the grilled chicken, Serrano ham, charred pepper slices, and tomato slices.