Chipotle Chicken Panini

INGREDIENTS:

2 boneless, skinless chicken breast halves, each about 8 oz., tenders removed and breasts butterflied
8 tsp. spice chipotle rub
8 slices country-style bread, each cut on the bias 1/2-inch thick
Olive oil for brushing
8 tsp. mayonnaise
8 oz. Monterey jack cheese, shredded
1 avocado, peeled, pitted and cut into slices 1/4-inch thick

DIRECTIONS:

Preheat an electric panini press to 400 degrees farenheit according to the manufacturer's instructions.

Rub each chicken breast on both sides with 2 tsp. chipotle rub. Place 1 chicken breast on the preheated
panini press, close the lid, and cook until the chicken is firm in the center and nicely grill-marked on both
sides, 6 to 7 minutes. Transfer to a plate. Repeat to cook the remaining chicken breast. Cut each breast in
half.

Brush one side of each bread slice with olive oil. Turn the slices over and spread each with 1 tsp. mayonnaise.
Sprinkle 1/4 cup cheese on each of 4 slices. Top with the chicken and avocado slices, dividing evenly, then
sprinkle each with 1/4 cup cheese. Top each sandwich with one of the remaining bread slices, oiled side up.

Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is golden and the cheese
is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.
Cut the sandwiches in half and serve immediately. Serves 4 people.