Ingredients
Scale
- 2 flat loaves of foccacia bread I used garlic herb
- 6 oz shredded rotisserie chicken
- 1 avocado sliced
- ¼ cup mayo
- 6 chipotle peppers in adobo sauce
- ¼ cup cilantro chopped
- ¼ cup Peppadew peppers chopped (or sweet & hot cherry peppers)
- 4 oz sliced gouda
- 2 tablespoon water
Instructions
- In a small bowl combine the chopped chipotle peppers in adobo with mayo. Stir well & set aside.
- Slice the flat loaves of focaccia into 4 pieces each. You will have 8 square pieces in total.
- Spread the chipotle mayo on each slice.
- Add cheese, avocado slices, shredded chicken, cilantro, and peppers to ½ of the slices of bread.
- Top with the remaining slices.
- Over medium high heat in a skillet, carefully place the sandwiches in the skillet.
- Cook for 2-3 minutes then carefully flip them with a spatula and cook 2 more minutes.
- Gently tilt the pan to the side and pour in the water, cover and let them steam for 1 minute until the water has evaporated.
- Remove the cover and enjoy!
Notes
- Are you making a grab-and-go sandwich for lunch? Brush the avocado slices with lemon juice so they don’t brown by lunchtime!
- Adjust the salt and seasoning in the chipotle sauce. I sometimes add a bit of salt and minced garlic for a pop of flavor.
- Prep Time: 10minutes
- Cook Time: 6minutes
- Cuisine: American
Nutrition
- Calories: 634kcal
- Sugar: 4g
- Sodium: 1188mg
- Fat: 34g
- Saturated Fat: 9g
- Trans Fat: 0.03g
- Carbohydrates: 57g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 79mg