Southwestern Chicken Paninis

• 2 cups fresh cilantro, leaves and stems, packed
• 4 garlic cloves
• 1 jalapeño, seeded and chopped
• - juice of half a lime
• 2 tablespoons olive oil
• 1 pinch salt
• 1⁄4 cup mayonnaise
• 1/2 tablespoon canned chipotle chili purée
• 1⁄2 teaspoon white sugar
• - butter, softened
• 2 oz. Monterey Jack pepper cheese, thinly sliced
• 3 oz. rotisserie cooked chicken, torn into pieces
• 1 loaf of Italian bread, sliced

1. Purée cilantro, garlic, jalapeño, lime juice, and salt in food processor until minced. Slowly drizzle in olive oil while the machine is running, forming a paste.
2. Mix mayonnaise, chipotle purée, and sugar in a small bowl.
3. Spread each slice of bread with butter or plain mayonnaise on one side. Spread the cilantro pesto on the other side of 2 slices and top with cheese and chicken.
4. Spread the other 2 slices with the chipotle mayo and place on top of the chicken, buttered side up.
5. Toast on a panini press or in a skillet, pressing firmly or placing a weighted item on top. Cook over medium heat. When the first side is browned, flip over and cook the other side

If canned chipotle chili purée is unavailable, substitute for 1/2 tablespoon of chipotle adobo paste.