In a small bowl, whisk together the chipotle adobo sauce, mayonnaise, lemon juice, garlic, and salt until smooth. Taste and adjust seasoning if needed. Set aside.

Heat a large skillet over medium-high heat. Brush olive oil on one side of each bread slice.

Place one slice of bread oil-side down in the skillet. Layer with cheese, smoked chicken, avocado slices, Peppadew peppers, and chopped cilantro.

Spread chipotle sauce on the inside of the second bread slice and place it sauce-side down on top of the sandwich.

Cook until the bottom is golden brown and the cheese has melted. Carefully flip and cook the other side until toasted and crisp.

Remove from skillet, slice in half, and serve warm.