This is my version of a California Chicken Sandwich.
Crunchy Ciabata bread, grilled bronze chicken, spicy chipotle mayo and sweet avocado cream sauce.
The chipotle peppers in adobo sauce really kick things up but you can take it down a notch by simply leaving out a chipotle pepper. I wouldn't worry to much though, the avocado cream sauce will cool things down nicely. All I can say is " Oh Mama "
- Ingredients List:
- Boneless breasts of chicken, one piece per panini
- Pepper Jack Cheese, from deli. ( one slice per panini)
- Hot Ham from deli, (one slice per panini)
- Chipotles in Adobo sauce ( small can found in your ethnic section of grocery store)
- 1 loaf Cibatta bread ( I used the olive oil and sea salt but any will do)
- KC Masterpiece Marinate ( Chipotle and Lime flavored)
- 1 ripened Avocado
- 1Small container Sour Cream
- 1 lime
- 1 clove garlic
Clean and cut chicken breasts into individual servings. Pound chicken to about 1/2" in thickness. Pour the chiptole and lime marinade over chicken covering thoroughly. Refrigerate for at least 1/2 hour. I usually marinade mine for the day.
Grille the chicken on medium heat until cooked through. Cover and set aside while preparing the sauces.
In a blender or food processor, mix 1 cup Mayonnaise, Start with one adobo pepper and 2 Tablespoons of the adobo sauce. Taste for hotness factor. If you want it to be hotter, add another adobo pepper. Blend until smooth. Refrigerate until ready to assemble panini.
Avocado Cream Sauce:
1 ripe avocado peeled and pitted.
Juice from 1 lime.
1/2 cup sour cream.
1 clove garlic chopped.
1 1/2 tsp salt.
Add all ingredients and blend in blender or food processor until smooth. Refrigerate until ready to assemble panini.
Take one cut and opened piece of Ciabiatta bread. Slather the bottom of the bread with the chipotle mayonnaise ( 1 1/2 Tablespoons should do it)
Top with one slice of pepper jack cheese, one slice of hot ham and one piece of grilled chicken. Top the chicken with 1 Tablespoon of the avocado cream sauce. Slather some butter on the top and bottom of the bread and grille low and slow. Grille until the cheese melts and the bread is a golden brown.