SPICY SOUTHWEST CHICKEN SANDWICH

Spicy Southwest Chicken Sandwich image

From thenest.com which featured this recipe from 150 Things to Make with Roast Chicken by Tony Rosenfeld. I haven't tried it but I'd like to (sans bacon of course ;-) )

Provided by ThatSouthernBelle

Time 15m

Yield 8 sandwich halves, 4 serving(s)

Number Of Ingredients 18

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

Steps:

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. 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. 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.

Nutrition Facts : Calories 236.4, Fat 21.7, SaturatedFat 3, Sodium 48.7, Carbohydrate 11.7, Fiber 4.7, Sugar 4.1, Protein 2.1

*** Explore more Spicy Southwest Chicken Sandwich Recipes »

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