1-1/2 cups sour cream
1 canned chipotle pepper in adobo, finely minced, plus 1 tablespoon adobo sauce from the can*
1 tablespoon balsamic vinegar
1/2 teaspoon salt and pepper
1 loaf hearty bread, such as whole grain, sliced into 12 thick slices
Mesclun salad blend
Roasted red peppers
1 small red onion, thinly sliced
3/4 pound deli chicken breast
6 slices Wisconsin Jalapeño Jack cheese
6 slices Wisconsin Cheddar cheese
Combine sour cream, chipotle pepper, balsamic vinegar, salt and pepper; mix well. Spread 1 tablespoon on each bread slice.
Top 6 bread slices with mesclun salad blend, roasted pepper and red onion. Add chicken breast slices, Wisconsin Jalapeño Jack and Cheddar cheeses.
Top sandwiches with remaining bread slices; cut and serve.
* Chipotle peppers in adobo sauce are available in the ethnic section of many larger grocery stores.