Chile chicken patties with chipotle sauce on sourdough
Reduced calorie mayonnaise
Sweet pickle relish
1 Tbsp, drained and chopped
1 tsp, dill flavored variety
Canned chipotle peppers in adobo sauce
1 item(s), minced
Uncooked boneless skinless chicken breast(s)
1 pound(s), ground
4 slice(s), medium, (about 3 x 4 inches each)
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
- To make the chipotle sauce, combine the mayonnaise, pickle relish, capers, hummus, and chipotle in a small bowl; mix well and set aside.
- Combine the chicken, chili powder, oregano, and salt in a medium bowl; mix well. Shape the mixture into 4 patties, about 3 1⁄2 inches in diameter. Place the patties on the grill rack and grill until an instant-read thermometer inserted in the side of a patty registers 165°F, 5–6 minutes on each side. Transfer the patties to a plate.
- Place the bread slices on the grill rack and grill until lightly toasted, 1–2 minutes on each side. Place the chicken patties on the bread slices and top each evenly with the sauce. Yields 1 open-face sandwich with 2 tablespoons sauce per serving.