2 cups cilantro
4 cloves garlic
1 jalepeno, seeded and chopped
juice of 1/2 lime
Pinch of salt
2 Tbsp olive oil
1/4 cup mayonnaise
1 Tbsp canned chipotle chili in adobo sauce, minced
1/2 tsp sugar
4 slices bread
2 oz. pepper jack cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces
Pulse cilantro, garlic, jalepeno, lime juice and salt in a food processor until minced. Scrape down sides of bowl. With machine running, drizzle in oil until paste forms. (Yummy pesto!) Combine mayonnaise, chipotle and sugar in a small bowl. Spread butter on one side of each slice of bread. Spread mayonnaise mixture on the other side of two pieces and 1 Tbsp. pesto on the other side of the remaining two slices. Top pesto with cheese and chicken. Place the other two slices of bread on top. Grill sandwiches in skillet or panini grill. (Extra pesto can be frozen.)
Enjoy! Stacie
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