Ingredients:

  • 1 large boneless, skinless chicken breast (8 oz), sliced into thin cutlets
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • salt to taste
  • cracked black pepper to taste
  • 3 tbsp mayonnaise
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp fresh lime juice
  • 1/2 tsp honey
  • 4 thick slices sourdough bread
  • 1 large ripe avocado, sliced into 1/4 inch thick wedges
  • 4 slices pepper jack cheese
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear chicken for 3–4 minutes per side until the internal temperature reaches 160°F. Remove and let rest for 3 minutes before slicing on a diagonal.
  3. In a small mixing bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, and honey until smooth.
  4. Spread the softened butter on one side of each sourdough slice. Turn the slices over and apply the chipotle spread to the unbuttered side.
  5. Layer the sandwich starting with the sliced chicken, followed by the avocado wedges, and topped with two slices of pepper jack cheese. This structural layering insulates the avocado from direct heat.
  6. Place the sandwiches in the skillet over medium heat. Grill for 3-5 minutes per side, pressing lightly with a spatula, until the sourdough is golden-brown and the cheese is fully melted.