Southwestern Chicken Sandwiches

• 1 whole Breast Chicken, Brined (See Note)
• 1/2 cups Olive Oil
• 1 Tablespoon Agave Syrup
• 2 whole Chipotles In Adobo
• 4 cloves Garlic
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Cumin Seeds, Toasted
• 3 Tablespoons Ketchup
• 1/2 whole Chipotles In Adobo
• 1 teaspoon White Vinegar
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 4 slices French Bread
• 1 whole Avocado
• 1/2 cups Refried Black Beans
• 4 slices Havarti Cheese
• 4 Tablespoons Ranch Dressing

1. Note: About 1 hour before you begin preparing the dish, place chicken in a large plastic bag with enough water to cover completely to create brine.
2. Add salt and refrigerate for at least 1 hour.
3. Remove chicken from brining solution and dry.
4. Cut in half and set aside.
5. Combine olive oil, agave syrup, chipotles in adobo, garlic, white vinegar, salt, pepper, and cumin seeds in a food processor and pulse 4-5 times to create sauce for the chicken.
6. Place both chicken and sauce in a bag and let marinate for at least 2 hours, preferably overnight.
7. Remove chicken from marinade and grill until cooked all the way through, about 5 minutes per side.
8. Make chipotle ketchup by combining ketchup, chipotles in adobo, white vinegar, salt, and pepper.
9. Assemble sandwiches by scooping 1/2 of an avocado onto each sandwich with 1/2 of the beans, chicken, havarti, chipotle ketchup, and ranch.
10. Enjoy!

chicken, olive oil, syrup, chipotles, garlic, white vinegar, salt, black pepper, cumin seeds, ketchup, chipotles, white vinegar, salt, black pepper, bread, avocado, black beans, cheese, ranch dressing

Taken from tastykitchen.com/recipes/main-courses/southwestern-chicken-sandwiches/ (may not work)