Toasted Southwest Chicken Sandwiches

Start to finish: 20 minutes | Impresses: 4

INGREDIENTS

2 cups shredded rotisserie chicken
¼ cup mayo
2 tablespoons adobo sauce
½ small red onion, sliced
1 cup baby spinach leaves
½ cup roasted red pepper slices
4 slices smoked gouda cheese
8 slices sourdough bread butter

METHOD

In a medium-sized bowl, mix together shredded chicken, mayo and adobo sauce. Heat a panini press or grill pan over medium heat. Butter one side of each sourdough slice and line up four of the slices for toppings and set the other four aside. Schmear ½ cup of the chicken mixture on each slice, followed by sliced onion, red pepper, spinach and a slice of gouda. Top each sandwich with the remaining slices of bread, butter side up. Grill or press each sandwich for 3–4 minutes per side, until golden brown and the gouda is melted. Slice and serve with a bowl of Squash Bisque (page 49).