Chipotle Chicken Avocado Melt
Chipotle Chicken Avocado Melt
Servings: 4
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Ingredients
- 1 Tribeca Oven Sourdough Loaf
- 1 cup Mayonnaise
- 1 tbsp. Chipotle Peppers in Adobo Sauce minced
- 1 tbsp Fresh Cilantro chopped
- Salt & Pepper to taste
- 1 lb deli-sliced thick-cut Roasted Chicken
- 1/2 lb sliced Pepper Jack Cheese
- 1 cup Jarred Roasted Red Peppers drained
- 1 large Avocado thinly sliced
- 2 tbsp Butter divided
Instructions
- Slice Tribeca Oven Sourdough Loaf widthwise into eight 1/2-inch-thick slices. Set aside.
- In a small bowl, mix mayonnaise, chipotle peppers in adobo sauce and cilantro together until combined. Season with salt and pepper, to taste.
- To build the sandwich, coat one side of each bread slice evenly with mayonnaise mixture. Top 4 slices of bread, mayonnaise-side-up, evenly with chicken, cheese, roasted red peppers and avocados. Season with salt and pepper. Top with remaining bread slices, mayonnaise-side-down.
- In a large skillet or griddle, melt 1 tbsp butter over medium heat. Working in batches if necessary, toast sandwiches until light golden-brown, about 2-3 minutes per side. Repeat with remaining sandwiches and butter. Slice and serve.