Chipotle Chicken Sandwiches

Best. Sandwich. Ever. Sweet peppers, spicy mayo, crisp greens. Everything I would want in a sandwich. Why did my husband love it? Easy. Chipotle mayo. Without a doubt his favorite condiment, and without a doubt the easiest yet fanciest-sounding condiment to make. In other words, a win-win situation. They kept really well and I think the flavors came together just about perfectly after sitting in the cooler for a few hours.

I mention the cooler because this sandwich was part of our lunch during our lovely trip to the Northern Neck. We visited wineries and took in some lovely views. As far as wineries we found two that we really liked. Ingleside Winery http://www.ipwine.com/--in the business for 30 years (!) which is practically unheard of in Virginia. Their wine is great, definitely worth the trip. The other winery we liked has only been open a few years but their wine was also great and they have a beautiful property. http://www.thehaguewinery.com/ So nice to find a few options outside of our normal Northern Virginia Routes.

Chipotle Chicken Sandwiches

Adapted from Bon Appétite June 1997

Makes 4 sandwiches

2-3 (or more depending on how much chipotle you like) chipotle chilies in adobo, chopped

1/4 cup of mayo

1/2 pound sliced deli chicken

1/4 pound Montery Jack cheese

1 red bell pepper

1 yellow bell pepper

1 sliced tomato

1 bunch of your favorite greens

4 whole wheat rolls toasted if you like

Brush the peppers with olive oil. Either in the oven or on the grill roast the peppers until they have black blisters and are soft. Let them cool in a paper bag then peel, seed, and cut into slices. Whisk together the chipotle chilies and mayo until incorporated.

Spread mayo on the bottom of the roll and stack chicken, greens, cheese, tomato, and peppers (or whatever way you want to stack!) Spread mayo on top of the roll, smush together and love it.