Ingredients
Method
- Begin by bringing a large pot of water to a boil. Add the chicken breast and let it cook for 15-20 minutes, or until it reaches an internal temperature of 165°F. Once cooked, remove the chicken from the water, shred it, and season with salt and pepper.
- If needed, slice the focaccia loaf in half lengthwise. In a small bowl, combine the ingredients for the chipotle mayo: light mayo, adobo sauce, and minced chipotle pepper. Spread a generous tablespoon of the chipotle mayo on one half of the focaccia bread.
- Layer one-quarter of the shredded chicken onto the bread, followed by about a tablespoon of roasted red pepper, one-quarter of the avocado slices, and a slice of smoked gouda cheese. Place the remaining half of the focaccia bread on top to complete the sandwich.
Notes
Prepare the chipotle mayo in advance and store it in a container for up to three weeks. If adobo sauce is unavailable, toast a ripe jalapeno and mix it with 1 tablespoon of tomato paste, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of chipotle powder, and a pinch of oregano, garlic powder, and salt. Keep all the components separately in the refrigerator for 3-4 days and assemble your sandwich fresh. You can also freeze the shredded chicken for up to three months; defrost it in the fridge overnight before reheating.