Chipotle Avocado Sandwich Recipes

Steps:

• Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.

Steps:

• In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
• To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

Steps:

• In a shallow bowl, stir together the olive oil, lime juice and chipotle chile powder.
• Place the chicken breasts between two sheets of wax paper. Use a meat pounder to flatten the breasts to an even thickness of about 1/2 inch. Trim off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces to better fit the buns. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Remove from marinade and lightly season with salt.
• Heat grill on high heat if you are using a gas grill or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
• Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Steps:

• To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
• Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
• Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
• Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
• Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
• To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
• Great served with pickles and coleslaw. Enjoy!