Wash and dry produce.

Halve, peel, and thinly slice shallot. Thinly slice half the tomatoes into ¼-inch-thick rounds. Dice remaining tomato. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick half-moons.

In a medium bowl, whisk together half the vinegar, half the sumac, ½ tsp sugar, a large drizzle of olive oil, salt, and pepper (all the vinegar, all the sumac, and 1 tsp sugar for 4 servings).

Add shallot, diced tomato, and cucumber to bowl with dressing; stir to combine.

Set aside until ready to use in Step 5.

In a second medium bowl, gently combine chicken*, panko, Turkish Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form into two equal-size patties (four patties for 4), shaping them into rectangles with rounded edges. TIP: The patties should be the same shape and size as your baguettes.

Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 3-6 minutes per side.

While patties cook, in a small bowl, combine mayonnaise, roasted onion and garlic spread, salt, and pepper.

Halve and toast baguettes until golden.

To bowl with dressed veggies, add mixed greens; toss to combine.

Spread cut sides of baguettes with as much onion-garlic mayo as you like. Top bottom halves with patties and sliced tomatoes. Season tomatoes with salt and pepper. Close sandwiches with top baguette halves and halve crosswise.

Divide sandwiches and salad between plates and serve.