Honey-Chipotle Barbecue Chicken Sandwiches

Combine wataer, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 20 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; saute 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; saute 1 minutes. Stir in tomato puree; cook 4 minutes or until a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Removed top halves of rolls from baking sheet. Divide chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from onion; top with onion and top roll havles. Serve immediately.