First you marinate the chicken with the ingredients mentioned before, you can do it over night or simply as the first step for this recipe. Grill the chicken adding marinade while cooking. Put aside.

Place the vegetables and garlic on cooking tray, add olive oil, Italian herbs, salt and pepper and bake till roasted (20-40 min). Depending on how roasted you want them.

For the spinach-provolone dip:

Melt the butter, add the challote and cook for about 3 minutes. Add the spinach and cook until it has reduced most it's volume. Add the flour and mix well, add the wine to deglaze, mix well and add the milk. Cook on slow fire and add the cheese, nutmeg, salt, pepPer and whatever other condiment you may like. Liquefy the mix and cook until desired consistence (about 5 min). We are looking for a dipping consistency.

Now we have everything ready for the baguette:

Spread philly cheese on the bottom part baguette, place the chicken, on top the roasted vegetables and to finish put a large amount of spinach-provolone dip. Lastly toast the baguette lightly.