Chipotle Chicken Sandwich

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon white sugar
• salt and ground black pepper to taste
• 1 green onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/3 cup light mayonnaise
• 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
• 1 1/2 tablespoons chopped green onion
• 1 1/2 tablespoons sweet pickle relish
• 8 slices sourdough bread
• 4 slices mozzarella cheese
• 1 cup torn lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the 2 teaspoons olive oil, red wine vinegar, lime juice, white sugar, minced garlic, dried oregano, the first chopped green onion, and salt and pepper to taste in a bowl.

2. Place the chicken breasts in a shallow dish or sealable bag, pour the marinade over, coat well, and refrigerate for 30 minutes.

3. Mix the mayonnaise, minced chipotle peppers, the remaining 1 1/2 tablespoons chopped green onion, and sweet pickle relish in a small bowl. Season with salt and pepper and refrigerate.

4. Heat a large skillet over medium-high heat. Cook the chicken 5 to 7 minutes per side until it reaches 165°F (74°C) in the thickest part. Rest 5 minutes, then slice.

5. Toast the sourdough slices in a dry skillet or toaster until golden, about 2 minutes total.

6. Place mozzarella slices on 4 of the toasted bread slices and broil until the cheese melts, about 2 minutes.

7. Spread the chipotle mayonnaise on the remaining 4 toasted slices. Layer chicken, torn lettuce, and sliced chicken over the cheese slices.

8. Close each sandwich with a mayonnaise-spread slice and serve warm.