Ingredients
Bread and Base
- 2 flat loaves of focaccia bread (garlic herb recommended)
Protein and Toppings
- 6 oz shredded rotisserie chicken
- 1 avocado, sliced
- 4 oz sliced gouda cheese
- ¼ cup cilantro, chopped
- ¼ cup Peppadew peppers (or sweet & hot cherry peppers), chopped
Chipotle Mayo
- ¼ cup mayonnaise
- 6 chipotle peppers in adobo sauce, chopped
- 2 tablespoons water
Instructions
- Make the Chipotle Mayo: In a small mixing bowl, combine the chopped chipotle peppers in adobo sauce with mayonnaise. Stir thoroughly until well combined and set aside to allow flavors to meld.
- Prepare the Bread: Slice each focaccia loaf into 4 pieces, yielding 8 square pieces total for 4 sandwiches.
- Assemble the Sandwiches: Spread the chipotle mayo evenly on each slice of bread. On half of the slices, layer sliced gouda cheese, avocado slices, shredded rotisserie chicken, chopped cilantro, and chopped Peppadew peppers. Top with the remaining slices to form sandwiches.
- Cook the Sandwiches: Heat a non-stick or cast iron skillet over medium-high heat. Carefully place the sandwiches in the skillet and cook for 2-3 minutes until the bread is golden and the cheese starts to melt.
- Flip and Continue Cooking: Flip the sandwiches carefully with a spatula and cook for another 2 minutes on the other side.
- Steam to Melt Cheese: Tilt the pan slightly and pour in 2 tablespoons of water. Immediately cover the skillet to trap steam and let the sandwiches steam for 1 minute until the water evaporates and the cheese is fully melted.
- Serve: Remove the cover, take the sandwiches off the skillet, and enjoy your warm, melty Chipotle Chicken Avocado Melt!
Notes
- For grab-and-go lunches, brush avocado slices with lemon juice before assembling to prevent browning.
- Adjust salt and seasoning in the chipotle mayo to taste; adding a pinch of salt and minced garlic can boost flavor.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
