Chipotle chiles are dried smoked jalapeño chile peppers that are hot, smoky and infuse tremendous flavor to dishes.
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1/3 cup light mayonnaise
1 teaspoon finely chopped chipotle chiles and adobo sauce
8 slices whole wheat bread, toasted
4 lettuce leaves
8 thin tomato slices
4 (1-ounce) slices Monterey Jack cheese
4 green bell pepper rings
4 red onion rings
*Substitute 1 rehydrated, chopped, dried chipotle chile. To rehydrate, place chile in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain. Remove seeds; chop chile.
Combine mayonnaise and chiles with adobo sauce in bowl.
To assemble sandwiches, spread 2 teaspoons mayonnaise mixture onto each toast slice. For each sandwich, layer 1 slice toast with 1 lettuce leave, 2 slices tomato, 1 slice cheese, 1 pepper ring, 1 red onion ring and 1 slice toast. Cut each sandwich into quarters. Serve immediately.