After hearing on the radio, "Try Panera's new chipotle chicken avocado melt," I just new I had to try to make a EoE friendly version. In this recipe, I am happy to support a local gluten-free bread maker after meeting her at the Farmer's Market. She happily accepted my request to make top 8 allergen free focaccia bread and she did not dissapoint. The chipotle sauce will make enough for multiple servings, place in an air-tight container and in the fridge for up to 7 days and reuse.
Chipotle Sauce Ingredients:
1/8 cup Vegan mayonnaise
1/2 cup Vegan sour cream
1 Chipotle pepper in adobo sauce
1/4 Lime, juiced
1 Clove of garlic, minced
1 tsp. Salt
Sandwich Ingredients: (2 servings)
4 slices of Dairy-free gouda cheese
1 cup Chicken breast, pulled
1 Avocado, sliced
6 Pappadew peppers
Steps:
In a food processor (or blender,) combine all chipotle sauce ingredients: vegan mayonnaise, vegan sour cream, chipotle pepper in adobo, lime juice, garlic clove, and salt. Process until the sauce is smooth. Set aside.
Slice the foccaccia bread. On the the bottom bread slice, create the sandwich with the chipotle sauce, pulled chicken, 1/2 a sliced avocado, 2 slices of cheese, and 3 pappadew peppers. Place to the top bread slice on the sandwich.
Add the sandwich to a skillet at medium heat, cover for 5 minutes until cheese is melted.
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