Chipotle Melt Recipe

Prepare chicken

Pat the chicken breasts dry and slice each breast horizontally into two thinner cutlets (about 1/2" thick). This yields 3–4 thinner pieces that cook quickly and fit the rolls.

Combine olive oil, chopped chipotle in adobo, minced garlic, lime juice, cumin, smoked paprika, salt and black pepper in a bowl. Whisk to make a marinade.

Toss the chicken cutlets in the marinade until evenly coated. Cover and refrigerate for at least 20 minutes, up to 2 hours (20 minutes is fine if you’re short on time).

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of oil if needed. Cook the marinated chicken cutlets 3–4 minutes per side, or until internal temperature reaches 165°F (74°C) and edges are nicely browned. Remove to a cutting board and let rest 5 minutes, then slice into 1/2" strips suitable for sandwiches.

While the chicken marinates or rests, whisk together mayonnaise, sour cream, blended chipotle in adobo (use more or less to adjust heat), lime zest, lime juice, honey and salt in a small bowl until smooth.

Taste and adjust seasoning: add a pinch more salt, a touch more lime juice for brightness, or more chipotle for heat. Refrigerate until ready to assemble.

Preheat the broiler (or oven to 450°F/230°C with top heat). Split the rolls and spread softened butter on the cut sides. Place rolls cut-side-up on a baking sheet and toast under the broiler 1–2 minutes until lightly golden — watch carefully to avoid burning.

Mix the four shredded cheeses in a bowl so they’re well combined.

Assemble the melts: spread about 1 tbsp of chipotle lime sauce on the bottom half of each toasted roll. Pile a portion of sliced chicken (about 4 oz per sandwich) on top of the sauce, then sprinkle an even amount of the four-cheese blend over the chicken (about 1 cup cheese divided among 4 sandwiches).

Place the assembled sandwiches back on the baking sheet and slide under the broiler for 1–2 minutes until the cheese melts and bubbles. Alternatively, bake at 450°F (230°C) for 3–4 minutes.

Remove from oven. Spread a little more chipotle lime sauce on the top halves of the rolls, add chopped cilantro if using, squeeze a lime wedge over each sandwich to taste, and close the sandwiches. Serve immediately.