Spicy Southwest Chicken Sandwich

Total Time: 15 mins Preparation Time: 15 mins

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 tomato, ripe, cored and thinly sliced
• 1/2 red onion, thinly sliced
• 8 slices focaccia bread or 8 slices sourdough bread, lightly toasted

Recipe

• 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.