Southwestern Chicken Panini

• Pulse in a Food Processor Until Minced:
• 2 cups cilantro, leaves and stems, packed
• 4 cloves garlic
• 1 jalapeno, seeded, chopped
• Juice of 1/2 a lime
• Pinch of salt
• Drizzle:
• 2 T. olive oil
• Combine:
• 1/4 cup mayonnaise
• 1 T. canned chipotle chile in adobo, minced
• 1/2 t. sugar
• Spread:
• 4 slices white or wheat sourdough bread, 1/2
• Softened butter
• Top Pesto with:
• 2 oz. pepper Jack or Havarti cheese, thinly sliced
• 3 oz. rotisserie chicken, torn in large pieces

1. Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl.
2. Drizzle, with machine running, in oil until paste forms.
3. Combine mayonnaise, chipotle, and sugar in a small bowl.
4. Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. pesto on the other two slices.
5. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
6. Toast sandwiches on both sides.

cilantro, garlic, lime, salt, drizzle, olive oil, combine, mayonnaise, chipotle chile, sugar, white, butter, pepper, rotisserie chicken

Taken from www.epicurious.com/recipes/member/views/southwestern-chicken-panini-1235816 (may not work)