Chipotle Cheddar Jack Samoowiches
This sandwich is stacked high with chicken breast, roasted red peppers, red onion, jalapeño Jack and cheddar cheeses and a zippy, creamy chipotle chile spread.
1 1/2 cups sour cream
1 canned chipotle pepper in adobo, finely minced, plus 1 tablespoon adobo sauce from the can*
1 tablespoon balsamic vinegar
1/2 teaspoon salt and pepper
1 loaf hearty bread, such as whole grain, sliced into 12 thick slices
Mesclun salad blend
Roasted red peppers
1 small red onion, thinly sliced
3/4 pound deli chicken breast
6 (1-ounce) slices Wisconsin Jalapeño Jack cheese
6 (1-ounce) slices Wisconsin Cheddar cheese
- Combine sour cream, chipotle pepper, balsamic vinegar, salt and pepper; mix well. Spread 1 tablespoon on each bread slice.
- Top 6 bread slices with mesclun salad blend, roasted pepper and red onion. Add chicken breast slices, jalapeño Jack and cheddar cheeses.
- Top sandwiches with remaining bread slices; cut and serve.
Makes 6 servings.
*Chipotle peppers in adobo sauce are available in the ethnic section of many larger grocery stores.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.