Peach Adobo Chicken Torta with Peachy Cilantro Mayo

Ingredients

• 1 (15.25 oz) can California Cling Peach Slices, strained (reserve 3 oz of juice for the marinade)
• 3 oz California Cling Peach Juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp California chili powder
• ½ tsp ground pasilla chili powder
• ½ tsp cayenne pepper (add more for extra spice)
• ½ tsp garlic powder
• ½ tsp oregano
• ⅛ tsp cumin powder
• ½ tsp apple cider vinegar
• 1 tsp Kosher salt
• 2 boneless, skinless chicken breasts, cut lengthwise
• 1 (15.25 oz) can California Cling Peach Slices, strained and chopped (no reserved juice needed)
• 5 Tbsp mayonnaise
• 1 Tbsp finely chopped cilantro
• 1 clove garlic, finely chopped
• ¼ tsp cayenne pepper
• ½ tsp Kosher salt
• 4 Telera Mexican sandwich rolls
• Peachy Cilantro Mayo Sauce (above)
• 1 small whole romaine lettuce, washed and leaves separated
• ½ lb Mexican panela cheese, thinly sliced
• 2 Roma tomatoes, thinly sliced rounds
• 1 avocado, sliced
• 1 medium white onion, thinly sliced rounds