In a small bowl, blend together mayonnaise, chipotle adobo sauce, minced garlic, fresh lemon juice, and a pinch of salt until smooth and creamy. Set aside.

Slice your ripe avocado into even pieces for easy layering and set aside. Slice the smoked chicken breast and Peppadew peppers.

Brush the outside of each slice of sourdough bread with olive oil. Spread a layer of your homemade chipotle sauce inside before layering with Chao Creamy Original Slice, avocado, smoked chicken, Peppadew peppers, and cilantro.

Place the assembled sandwich in the preheated skillet. Toast for about 3–4 minutes until golden brown and cheese melted. Flip the sandwich and toast the other side.

Remove the sandwich from the skillet, slice it in half if desired, and serve immediately while hot.