Chipotle Chicken Sandwich With Bacon & Smoked Cheese

For the sandwich:
8 slices bacon
4 chicken breast, boneless, skinless
6-8 slices smoked mozzarella (I used provolone)
1 tomato, thinly sliced
leaf lettuce
4 kaiser buns, halved

For the chipotle sauce:
1/2 c. frozen limeade concentrate
1/2 c. honey
3 T. cider vinegar
1/4 c. yellow mustard
1 T. chipotle in adobo, minced

For the sandwich:
Preheat grill to high.
Cook bacon in skillet until crisp. Set aside.
Pound chicken breast until thin.
Grill chicken 4-5 minutes per side or until cooked though. Brush with sauce and cook another 1-2 min. per side.
Top each breast with cheese and melt. Toast buns. Place lettuce on bottom half of buns and top with chicken, tomato, bacon and reserved sauce.

For the sauce:
Simmer limeade, honey and cider vinegar in a saucepan 3-4 min. Stir in mustard and chipotle in adobo.
Reserve 1/4 c. for basting and set the remainder aside to serve with sandwiches.

Makes 4 sandwiches. Total time 40 minutes.

Verdict:
When I was doing my regular grocery shopping I could not find smoked mozzarella. I was kinda sad about that. These were good. They did have a little bite to them but not too bad. If you wanted to make them with less heat just remove the seeds in the chipotle in adobo. The seeds is what makes it more spicy.