- Ingredients:
- 8 oz. rotisserie or grilled chicken breast torn in large pieces
- 2 cups cilantro leaves and stems packed
- 4 large cloves garlic
- 1 jalapeno, seeded and chopped
- juice of half a lime
- pinch of salt
- 2 tbsp. good quality olive oil
- 1/2 cup mayonnaise
- 2 tbsp. canned chipotle chile in adobo, minced
- 2 tsp. sugar
- sourdough bread
- softened butter
- slices of Pepper Jack cheese
Directions:
In food processor – pulse cilantro, garlic, jalapeno, lime juice, and salt until minced. Scrape down sides of bowl – then – with machine running – drizzle in olive oil slowly until paste forms for pesto. Combine mayonnaise, chipotle and sugar in a small bowl. Take two of the bread slices – spread butter on one side of each bread slice, the mayonnaise mixture on the other. For the other two bread slices – spread butter on one side, the cilantro pesto on the other. Top the pesto side with cheese, then chicken, place the other two slices of bread on top – buttered side up. On stovetop griddle or grill – toast sandwiches using a heavy skillet or bacon press on top to weight the sandwich over medium heat. Flip when golden brown and repeat on other side.
* I will also add avocado to the cilantro pesto, it makes it extra creamy and delicious. Add as much as you like, avocado makes everything taste better!!
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