diced chipotle chiles in adobo, sauce
sourdough bread, cut 1/2 inch thick
1 (3 -4 lb)
cooked rotisserie-cooked chicken, torn into large pieces
sweet red pepper, thinly sliced
6 ounces monterey jack pepper cheese or 6 ounces
havarti cheese, thinly sliced
- In a small bowl, combine curd, mayonnaise and chipotle chilies.
- Spread mayonnaise mixture on one side of each bread slice.
- Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
- Grill until bread is golden brown and the cheese is melted.
- Serve immediately.