Southwestern Chicken Panini with Cilantro Pesto & Chipotle Mayonnaise

Makes: 2 Sandwiches

Pulse in a Food Processor Until Minced:
2 cups cilantro, leaves and stems, packed
4 cloves garlic
1 jalapeño, seeded, chopped
Juice of 1/2 a lime
Pinch of salt

Drizzle:
2 T. olive oil

Combine:
1/4 cup mayonnaise
1 T. canned chipotle chile in adobo, minced
1/2 t. sugar

Spread:
4 slices white or wheat sourdough bread, 1/2
Softened butter

Top Pesto with:
2 oz. pepper Jack or Havarti cheese, thinly sliced
3 oz. rotisserie chicken, torn in large pieces

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.Pulse cilantro, garlic, jalapeño, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl.Drizzle, with machine running, in oil until paste forms.Combine mayonnaise, chipotle, and sugar in a small bowl.pread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 T. 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 on both sides.