Chipotle Chicken Melt

This Chipotle Chicken Melt is brilliantly simple, but it is hands-down one of the best sandwiches you'll ever taste! Sweet, smokey, cheese, and easy!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 642kcal

Combine 1 cup salad dressing and 1/4 cup canned chipotle pepper in food processor and blend until smooth.
We used salad dressing in our sauce because the sweetness provides the perfect contrast to the smoky spice of the chipotle pepper, but you can also use regular mayonnaise if that's what you have on hand.

Combine one heaping Tablespoon honey with 1/4 cup softened butter in a small mixing bowl. Whip together until well combined.

If you're using a large loaf of Italian bread like we did, you may want to cut into two pieces for easier handling and cooking. Then, slice your bread in half lengthwise.
Spread a generous coating of chipotle mayo on each piece of bread. This sauce is magical!!
Next, layer the bottom halves of bread with Curly's BBQ Sauceless Pulled Chicken. One package should be more than enough to cover all the bread, but if you like extra meat, feel free to double up and use two packages.
Slice your Oaxaca cheese and spread evenly on top of the chicken. Cover with the top halves of bread.
While you heat up your sandwich press or griddle, spread the top and bottom of each sandwich with honey butter.
Place sandwich in press or on griddle and gently press down as the sandwich cooks. This will take about 5 minutes or so, but you'll know your sandwich is ready when the cheese is melted and the bread is a rich golden brown.
Remove sandwich from press and slice.

Keep any unused sauce refrigerated for up to a week. It goes great on everything!

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.