Chipotle Chicken Sandwich

• 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

1. Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
2. Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
3. Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
4. Toast sourdough bread slices.
5. Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

olive oil, skinless, red wine vinegar, lime juice, white sugar, salt, green onion, clove garlic, oregano, light mayonnaise, peppers, green onion, sweet pickle, bread, mozzarella cheese, torn lettuce

Taken from www.allrecipes.com/recipe/220377/chipotle-chicken-sandwich/ (may not work)