Chipotle Chicken Melt

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 3 tablespoons light mayonnaise
• 1 1/2 teaspoons water
• 4 (3-ounce) submarine or hoagie rolls, split lengthwise
• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 4 (1/2-ounce) slices Havarti or Monterey Jack cheese
• 2 cups packaged coleslaw mix or shredded cabbage

1. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise, and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half. Serve immediately. Serving size: 1 sandwich.

chipotle chiles, light mayonnaise, water, submarine, skinless, salt, black pepper, cooking spray, cheese, coleslaw mix

Taken from www.myrecipes.com/recipe/chipotle-chicken-melt (may not work)