Ingredients:

  • 2 cups cooked chicken breast, shredded
  • 4 slices thick-cut sourdough bread
  • 1 large Hass avocado, sliced
  • 4 slices Pepper Jack cheese
  • 1/4 cup mayonnaise
  • 2 tbsp mayonnaise
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp fresh lime juice
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh cilantro, minced

Instructions:

  1. Combine the 1/4 cup mayonnaise, minced chipotle, lime juice, smoked paprika, and cilantro in a small bowl.
  2. Mix the shredded chicken with the chipotle sauce until every strand is coated.
  3. Spread the remaining 2 tbsp of mayonnaise on one side of each sourdough slice.
  4. Place two slices of bread, mayo side down, in a cold skillet.
  5. Layer one slice of Pepper Jack on each piece of bread in the pan.
  6. Distribute the saucy chicken evenly over the cheese. Cook 3 minutes over medium heat until the cheese begins to glisten.
  7. Fan out the avocado slices over the chicken and top with the remaining cheese and bread (mayo side up).
  8. Flip the sandwich carefully. Sear for 2 minutes until the bottom is mahogany and the cheese is molten.
  9. Press down gently with your spatula to bond the layers.
  10. Remove from the heat and let it rest for 120 seconds.