Directions:

1. Tarragon Tomato Aioli: In a food processor, combine mayonnaise, garlic, sun-dried tomato, lemon juice, salt and cayenne Process until smooth. With motor running, add oil in a slow, steady stream until incorporated. Transfer to mixing bowl. Fold in tarragon.
2. For Service: Season each breast with first listed Cajun seasoning. Heat sauté pan to medium high, place first listed butter and chicken breast in pan, cook for 3 minutes on each side until golden brown. Add ham, second listed butter and canola oil, sauté for 1 minute. Add hash browns and second listed Cajun seasoning. Cook potato mixture for 3 minutes or until edges are golden brown. Spread 1tablespoon aioli on heel and 1 tablespoon on crown of baguette. Please cut chicken halves on heel of baguette. Place 1/4 cup hash brown mixture on top of chicken. Place 1/2 cup mesclun mix on top of hash browns. Garnish with 1 teaspoon green onion. Close sandwich.