Tandoori Chicken Sandwich with Grilled Onions, Chipotle Chilli and Avacoda

Ingredients

• Sliced White Sandwich Bread
• Leftover Tandoori Chicken (Refer to Tandoori Chicken Recipe)
• 1 Chipotle Chilli
• 1 large red onion
• 1 avacado
• 1 Tomato
• A few Olives or Tepanade
• 1/2 teaspoon chilli flakes
• Dijon Mustard
• Mayonaise
• Pesto Sauce
• Chipotle Cheddar slices

Steps

1. Shred the left over Tandoori Chicken into small pieces
2. Slice the red onions and Chipotle Chilli into thin long slices and saute in olive oil for 4-5 minutes until the onions translucent and chilli slices are soft. Keep aside
3. Spread Dijon mustard whipped with chilli flakes on half the bread slices
4. Spread Pesto Sauce on the other bread slices.
5. Squirt a couple of strips of mayonaise on all the slices
6. Layer the shreded chicken, sauted onions/chilli, a couple of thin slices of tomato, a couple of sliced olives or tepanade, a couple of thin slices of avocado, and top it with just a few bits of the chipotle Cheddar slices
7. Close the sandwich the remaining bread slices and grill in a sandwich maker. If you don't have one you can grill it on a pan sprayed  with olive oil and placing a HOT and heavy cast iron pan on top of the sandwich  until both sides get toasted.
8. Slice and serve