• 2 cups fresh cilantro, leaves and stems, packed
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced
• juice of ½ lime
• pinch of salt
• 2 tablespoons olive oil
• 1/4 cup mayo
• 1 tablespoon canned chipotle chili in adobo, minced
• 1/2 teaspoon sugar
• 4 slices hearty white or wheat sourdough bread, ½” per slice
• 1/4 cup butter, softened
• 2 ounces pepper jack or havarti cheese, thinly sliced
• 3 ounces rotisserie chicken, torn into large pieces

In a food processor, add the cilantro, garlic, jalapeño, lime juice and salt. Pulse until blended. Pour in the oil until a paste forms. In a small bowl, combine the mayonnaise, chipotle chili and sugar. Brush the exterior of each slice of bread with a thin layer of melted butter. Then slip and spread the mayo on the inside of two pieces of bread, and 1 tablespoon pesto each on the other two slices. Top pesto with cheese, then chicken. Finally, place the top slice of bread on the cheese (to complete the structure of the panini sandwich). Grill in pan or panini press for about 3-4 minutes. Check every couple of minutes to see if the panini has finished (as panini press temperatures can vary by machine). Makes 2 paninis.