6 tablespoons fat free mayonnaise
1 teaspoon finely chopped chipotle chiles in adobo sauce*
1/2 teaspoon lime juice
8 slices whole wheat bread, toasted
4 lettuce leaves
8 tomato slices
4 green bell pepper rings
8 red onion rings
Combine mayonnaise, chiles and lime juice in bowl with wire whisk.
To assemble sandwiches, spread about 2 teaspoons mayonnaise mixture onto each toast slice. For each sandwich, layer 1 slice toast, spread-side up with 1 lettuce leaf, 2 slices tomato, 1 slice cheese, 1 bell pepper ring, 2 red onion rings and 1 slice toast, spread-side down. Cut each sandwich into quarters. Serve immediately.
*Substitute 1 rehydrated, chopped, dried chipotle chile. To rehydrate, place chile in small bowl; cover with boiling water. Let stand 10 minutes or until softened. Drain. Remove seeds; chop chile.
Chipotle chiles are dried smoked jalapeño chile peppers that are hot, smoky and infuse tremendous flavor to recipes.