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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cuisine at Home, Feb 2005
Servings: 2 sandwiches
This recipe makes more cilantro pesto than you'll need for the sandwiches. Freeze extra to use later — it's terrific dolloped on top of black bean chili or tossed with pasta.
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
juice of ½ a lime
pinch of salt
2 tablespoons olive oil
¼ cup mayonnaise
1 tablespoon canned chipotle chile in adobo, minced
½ teaspoon sugar
4 slices white or wheat sourdough bread, ½-inch thick
softened butter
2 ounces pepper Jack or Havarti cheese, thinly sliced
3 ounces rotisserie chicken, torn in large pieces
Pulse cilantro, garlic, jalaño, lime juice, and salt for the pesto in a food processors until minced; scrape down sides of bowl. With machine running, drizzle olive oil in until paste forms.
Combine mayonnaise, chipolte, and sugar in a small bowl.
Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 tablespoon pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.
Toast sandwiches in a skillet or panini press.