• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• ½ teaspoon white sugar
• salt and ground black pepper to taste
• 1 green onion, chopped
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• ⅓ cup light mayonnaise
• 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
• 1 ½ tablespoons chopped green onion
• 1 ½ tablespoons sweet pickle relish
• 8 slices sourdough bread
• 4 slices mozzarella cheese
• 1 cup torn lettuce

Directions

1. Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
2. Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
3. Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
4. Toast sourdough bread slices.
5. Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.