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.