Spicy Southwest Chicken Sandwich

From thenest.com which featured this recipe from 150 Things to Make with Roast Chicken by Tony Rosenfeld. I haven't tried it but I'd like to (sans bacon of course ;-) )

• Ready In: 15 mins
• Serves: 4
• Yields: 8 sandwich halves

Ingredients

• 6  sun-dried tomatoes packed in oil, chopped
• 1  chipotle chile, canned
• 2  tablespoons adobo sauce
• 2  tablespoons water
• 1⁄4 cup olive oil
• 1  tablespoon  balsamic vinegar
• 2  teaspoons Dijon mustard
• 1  teaspoon light brown sugar
•  salt
•  black pepper, freshly ground
• 1  avocado, ripe and pitted
• 1⁄4 cup fresh cilantro, chopped
• 1  lime, juice of
• 2 1⁄2 cups chicken, thinly sliced
• 4  slices bacon, thick, cooked until crisp (optional)
• 1  large tomatoes, ripe, cored and thinly sliced
• 1⁄2 red onion, thinly sliced
• 8  slices focaccia bread or 8  slices  sourdough bread, lightly toasted

Directions

1. 1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
2. 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
3. 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.