Chipotle Chicken Sandwich

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

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.

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.

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.

Toast sourdough bread slices.

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.