Spicy Southwest Chicken Sandwich with Avocado and Bacon

Ingredients:

6 oil-packed sun-dried tomatoes, chopped

1 canned chipotle chile, plus 2 tablespoons of the adobo sauce

2 tablespoons water

1/4 cup olive oil

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon light brown sugar

Kosher salt and freshly ground black pepper

1 ripe avocado, pitted

1/4 cup chopped fresh cilantro

Juice of 1 lime

2 1/2 cups thinly sliced leftover chicken

4 thick slices bacon, cooked until crisp

1 large ripe tomato, cored and thinly sliced

1/2 red onion, thinly sliced

8 slices focaccia or sourdough bread, lightly toasted

Directions:

1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.

2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.

3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

This recipe is from 150 Things to Make with Roast Chicken & 50 Ways to Roast It.