• 6 sun-dried tomatoes packed in oil , chopped
  • 1 chipotle chile , canned
  • 2 tablespoons adobo sauce
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon light brown sugar
  • salt
  • black pepper , freshly ground
  • 1 avocado , ripe and pitted
  • 1/4 cup fresh cilantro , chopped
  • 1 lime, juice of
  • 2 1/2 cups chicken , thinly sliced
  • 4 slices bacon , thick, cooked until crisp (optional)
  • 1 large tomato , ripe, cored and thinly sliced
  • 1/2 red onion , thinly sliced
  • 8 slices focaccia bread or 8 slices sourdough bread , lightly toasted
  • 1 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 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 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.