In a small bowl, mix together the mayonnaise, chipotle adobo sauce, lemon juice, minced garlic, and coarse salt until smooth and well combined.

Place a large skillet on the stove over medium-high heat, allowing it to warm up for about 2 minutes.

Brush the outer sides of each slice of sourdough bread with the olive oil.

In the hot skillet, place the oil-brushed side of one slice of bread down, then layer with Chao creamy original cheese, smoked chicken, avocado slices, Peppadew peppers, and cilantro. Spread chipotle sauce on the inner side of the second slice before placing it on top.

Cook the sandwich for about 3-4 minutes, until the bread is golden brown and the cheese begins to melt.

Gently flip the sandwich over and cook for an additional 3-4 minutes to achieve a crispy crust on both sides.

Remove the sandwich from the skillet, let it cool, then slice in half and serve warm.