Chicken Sandwich With Ancho Chili Mayonnaise

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 4 dried ancho chiles
• 1 small onion, quartered
• 2 large garlic cloves
• 3 tablespoons sherry wine vinegar
• 1 1/2 cups olive oil
• fresh lime juice
• salt
• mayonnaise
• 4 whole chicken breasts, poached, skinned, boned and shredded
• 6 sourdough french rolls
• butter
• fresh cilantro stem

Recipe

• 1 soak chiles in hot water to cover overnight; drain chilies, stem and seed.
• 2 transfer to processor or blender.
• 3 add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
• 4 with machine running, add oil through feed tube.
• 5 season ancho paste with lime juice and salt to taste.
• 6 (can be prepared 2 weeks ahead, covered and refrigerated.).
• 7 place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
• 8 cut rolls in half; hollow out each half.
• 9 toast until crisp and butter well.
• 10 set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.