Chipotle Sandwich Spread Recipes

CHIPOTLE SANDWICH SPREAD

Steps:

• Combine, in small bowl; mix well. Cover and refrigerate until needed.

CHIPOTLE SPREAD

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

DRIED APRICOT CHIPOTLE SANDWICH SPREAD

Steps:

• Stir together the dried apricots, hot water, & lime juice. Let soak a full 15 minutes. Drain. Pat the apricots dry & chop finely.
• Stir in mayo, chipotle pepper, adobo sauce, & green onion.
• Cover & chill until time to serve.
• Note The original recipe had this fairly chunky in texture. The next day I ended up whizzing everything in a mini chopper to make a fairly smooth spread to use on a turkey, swiss, & bacon wrap.

CHIPOTLE TURKEY CLUB SANDWICH

Steps:

• Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.