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Roasted Veggie Panini With Creamy Chipotle-Lime Dressing


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4 high-quality ciabatta or focaccia rolls or 8 slices high-quality sandwich bread (like sourdough)

8 1-ounce slices Provolone or pepperjack cheese (or half Provolone and half pepperjack)

1/2 cup guacamole

2 portabello mushrooms, cut into 1/2″ slices

1 small red onion, sliced

1/2 pound fresh asparagus, tough ends snapped off

1/2 cup (approximately) roasted red peppers

1 cup mayonnaise

1/2 cup buttermilk

1 1-ounce package Hidden Valley Ranch dressing mix

3-4 cloves garlic

Juice of 1 lime

1/4 cup adobo sauce (from a can of chipotle chilies)

1/2 cup roughly chopped cilantro (about 1 handful)

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