Instructions

• Preheat the broiler and place a rack about 6 inches (15 cm) from the heating element; line a baking sheet with foil or parchment.
• In a small bowl, combine 3 tablespoons mayonnaise and 1½ teaspoons Tabasco chipotle sauce; stir until smooth and set aside.
• Cut the black pepper focaccia bread into 4 equal pieces. Slice each piece horizontally to create 4 bottoms and 4 tops.
• Evenly spread the chipotle mayonnaise onto the 4 bottom halves.
• Sprinkle 1 tablespoon chopped fresh cilantro evenly over the mayonnaise on the bottoms.
• Divide 2 ounces smoked chicken breast evenly among the 4 bottoms and arrange in an even layer.
• Thinly slice the 2 or 3 peppadew peppers and distribute the slices over the chicken.
• Arrange the 6 avocado slices evenly across the 4 sandwiches.
• Tear the 2 slices gouda cheese into four pieces (or halve each slice) and place the cheese pieces on top of the avocado on each open-faced sandwich.
• Place the open-faced sandwiches on the prepared baking sheet and broil for 3–5 minutes, watching closely, until the cheese just begins to melt.
• Remove from the oven, place the corresponding focaccia top on each sandwich, press lightly, and serve immediately.