1 Rotisserie Chicken
For the aoil, combine lemon juice, basil and garlic. Let stand 10 minutes. Heat oven to 300 degrees. Bake bread for 15 minutes. Add the mayonnaise to the aoli base. Meanwhile pull all meat and skin from the chicken. Coarsely chop. Remove bread from oven and slit lengthwise. Generously slather each side with aoli. Pile the chicken on the bread, top with other piece and cut. Serve with any extra aoli.