Step 1

In a small bowl mix all ingredients for chili herb mayo

Step 2

Adjust flavor with salt and pepper and set aside

Step 3

Can be stored for up to a week in refrigerator.Preheat grill to medium heat

Step 4

Brush chicken and bell peppers with olive oil and season with salt and pepper

Step 5

Add both chicken and bell peppers to the preheated grill and cook until peppers begin to char and chicken is good through, turning once

Step 6

About 4 minutes each side

Step 7

Set aside.In a small skillet add ⅓ cup olive oil and heat over medium/low heat

Step 8

Add onions and stir until onions begin to brown and are soft

Step 9

About 10 minutes.Making one sandwich at a time, spread herb mayo on one half of the sourdough

Step 10

Starting with caramelized onions layer bell peppers, avocado, grilled chicken and pepper jack cheese

Step 11

Using a second piece of bread, cover the sandwich and brush the remaining bread with olive oil

Step 12

Repeat with remaining ingredients

Step 13

Place the sandwiches on a preheated skillet, on low

Step 14

Allow to cook for 5-7 minutes, flip and continue to cook until cheese begins to melt

Step 15

Slice each sandwich in half and enjoy!