Rich, buttery avocado and sweet roasted red bell pepper balance the spiciness from the chipotles in this flavorful sandwich.
1/4 cup reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 teaspoon finely chopped fresh cilantro
1 teaspoon adobo sauce
1/2 teaspoon chopped chipotle chile, canned in adobo sauce
2 garlic cloves, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1/4 cup chopped red bell pepper
1/4 cup chopped avocado
8 (1-ounce) slices sourdough bread, toasted
8 (1/8-inch-thick) slices tomato
4 romaine lettuce leaves
How to Make It
Combine first 6 ingredients in a large bowl. Stir in chicken, pepper, and avocado. Divide chicken mixture evenly among 4 bread slices; top each with 2 tomato slices and 1 lettuce leaf. Cover with remaining 4 bread slices.