Chicken Bacon Panini with Chipotle Mayo

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Chipotle Mayo:
1/2 to 1 teaspoon chipotle pepper, minced
1/3 cup mayo
1 1/2 teaspoons lime juice
1/4 teaspoon ground cumin
salt and pepper to taste

chicken from 1 rotisserie chicken
8 slices bacon, cooked
1/2 cup shredded cheddar
1/2 cup shredded monterey jack
1 avocado, sliced
8 slices Italian bread


For the mayo- mix all ingredients together in a small bowl. (Best done ahead of time so flavors have a chance to meld.)

Spread butter on 1 side of each piece of bread. Spread mayo on non-buttered side of 1/2 the pieces of bread. On remaining pieces of bread, evenly distribute cheese, chicken, bacon, and avocado. (Cheese should be the first thing you put on the bread so it will melt easily.

Place mayo coated slices on top, buttered side up. If using a grill pan, place a heavy pan on top and cook 2-3 minutes per side, until golden brown. Alternately, cook in a panini grill until desired degree of doneness.

Yield: 4 sandwiches