1. Place your garlic and salt in your mortar and smash to a paste. Meanwhile, carefully toast your pine nuts and set aside.
2. Add pine nuts, fresh basil, spinach, lemon juice, zest, parmesan and form into a paste, mix in EVOO and season to taste.
3. Render down your bacon until crispy, and reserve fat to cook chicken.
4. Season your chicken with salt, pepper, garlic salt and chipotle powder + cook in bacon fat.
5. Chop your sun-dried tomato, pickle, shallot and add mayo and touch of mustard, mix well.
6. Slice avocado, and toast your baguette, and build sandwich!
