Baguette of Roasted Poachers Smoked Chicken Thigh

Preheat the oven to 150◦C. Remove core from tomatoes and halve crossways. Place cut side down with a drizzle of olive oil, sprinkle with pepper and salt, and roast for 1hr or until done. Turn oven up to 180◦C . Place the smoked chicken thigh in the oven for 15 minutes to warm through till the skin goes crispy. Meanwhile, fry the bacon in a pan. When tomatoes are cool enough, remove the skins. Cut the chicken into thick slices, halve the baguette, divide the ingredients and assemble, finishing with the mayonnaise.