Grilled Chicken Panini Sandwiches with Chipotle Mayo

Lately I've been in the mood for sandwiches, and you know how I love to experiment. Well, here is one experiment that turned out Yummo!!! I was grilling chicken tenders for dinner, and had seen this recipe for Chipotle Mayo on the Food Network so I thought Hmmmm, bet that would make a great sandwich and it did! I grilled these  on my BBQ grill since I don't have a panini pan....

Grilled Chicken Panini Sandwiches with Chipotle Mayo

2 pounds chicken tenders (or 3 tenders per sandwich)
1/2 green bell pepper sliced thinly
1/2 onion, sliced thinly
2 Tablespoons sundried tomatos
Cheese, sliced thinly
Sourdough bread (two slices per sandwich)
Chipotle Mayonaise (recipe follows)

Marinade the chicken tenders in your favorite Marinade for 2 to 4 hours or overnight. (I used the Ranch Marinade from my recipe for Original Ranch grilled chicken)
Heat grill, and grill chicken on med/medium high heat for 4 to 5 minutes per side or until juices run clear. While chicken is cooking, sauted onions and peppers in a small frying pan with the sundried tomatoes for a few minutes or until crunchy tender.  Slice cheese, and make Chipotle Mayo (recipe to follow).
When chicken is done, assemble sandwiches. I spread a spoonfull of the chipotle mayo on each slice of bread ( I used the big square loaf of sourdough bread you can get at Walmart's bakery, or the round loaf would work too). Then I place sliced cheese on both slices. Then place 3 chicken tenders across the bread, and top with a few peppers, onions and sundried tomatoes. Top with the other slice of bread and cheese. Spray bread with pam, then place on hot grill, (make sure your grill has been oiled) then I placed one of my heavy cast iron skillets on top of sandwich and grilled for 2 minutes. Remove skillet and turn, and place skillet back on sandwich. Grill 2 more minutes. Remove from grill, cut in two and enjoy!! Way Yummo!!!!

Chipotle Mayonnaise:
1 canned chipotle pepper in adobo sauce (remember these are quite spicey so one pepper with a spoonful of the adobo sauce is all you want) save rest of can for later use. (I keep mine in the freezer)
1 teaspoon fresh lime juice
1/2 cup mayonnaise
salt and pepper to taste

In a small bowl mash together the chipotle pepper, lime juice , and mayo, mashing around to break up the pepper. (I don't chop this, because it's good in the sandwich to bite into a bigger piece of pepper, but you don't want them too big) Season with salt and pepper to taste.