Ingredients:

  • 4 thick slices of Artisanal Sourdough bread
  • 2 tbsp Salted butter, room temperature
  • 2 small Chicken breasts, pounded to 1/2 inch
  • 1 large Ripe Avocado, pitted and sliced into wedges
  • 1 tsp Olive oil
  • 4 slices Pepper Jack or Havarti cheese
  • 1/4 cup Red onion, paper-thinly sliced
  • 1/4 cup Fresh cilantro leaves
  • 3 tbsp Avocado oil mayonnaise
  • 1 tbsp Chipotle in adobo sauce, finely minced
  • 1 tsp Fresh lime juice
  • 1/4 tsp Smoked paprika
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Whisk together 3 tbsp avocado oil mayonnaise, 1 tbsp minced chipotle in adobo, 1 tsp fresh lime juice, and 1/4 tsp smoked paprika. Note: This allows the flavors to meld while you prep the rest.
  2. Place 2 small chicken breasts between parchment paper and pound to 1/2 inch thickness. Season with salt and black pepper.
  3. Heat 1 tsp olive oil in a skillet over medium high heat. Cook chicken for 4 minutes per side until the exterior is golden and the internal temp hits 165°F.
  4. Spread 2 tbsp room temperature salted butter onto one side of each of the 4 sourdough slices.
  5. Place two slices of bread, butter side down, in a clean skillet over medium heat. Listen for the gentle sizzle as the butter begins to foam.
  6. Spread a generous layer of chipotle mayo on the bread, then top each with one slice of Pepper Jack cheese.
  7. Layer the seared chicken, 1 large ripe avocado (wedged), paper thin red onions, and 1/4 cup cilantro. The aroma of smoky chipotle and fresh lime should start to fill the room.
  8. Place a second slice of cheese over the avocado and top with the remaining bread, butter side up.
  9. Cook for 3 minutes until the bottom is a deep, honey gold color. Carefully flip the sandwich.
  10. Press down slightly with a spatula and cook for another 3 minutes until the cheese is bubbling and the bread creates a hollow sound when tapped.