Chipotle Chicken Panini

Preheat panini press to 375F. (You can also use a heavy skillet or grill pan on medium heat, just flip chicken/sandwich halfway through cook times noted below. A George Forman-like grill works well, too.)

Butterfly each chicken breast, or pound until thin. Rub all over with kosher salt to taste and chipotle chili powder. Cook chicken in the panini press until center is firm and juices run clear, about 6 minutes. (Be careful not to overcook chicken or it will be too tough in the sandwich.) Transfer to a plate and slice each breast in half.

While chicken is cooking, slice avocado in half and remove the pit. While still in the skin, make about 1/4 inch thick slices (lengthwise) and scoop the slices out of skin with a spoon. Brush one side of each bread slice with olive oil. Turn slices over and spread with mayonnaise. Spread 1/4 cup of cheese on each of 4 bread slices. Top with chicken, avocado, another 1/4 cup of cheese, and remaining bread slices, oiled side up.

Place sandwiches on the panini press (however many will fit) and cook until bread is golden and crisp and cheese is melted, about 4 minutes. Cook remaining sandwiches. Enjoy!