8 jalapenos, halved, seeded and ribs removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
8 thick slices country white bread
1 cup shredded Oaxaca cheese
1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature
Preheat the oven to 425 degrees F.
Toss the jalapeno halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
Heat a griddle or nonstick skillet over medium heat.
On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeno halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.
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