Chicken Sandwich

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

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

Recipe

• 1 soak chilies in hot water to cover overnight (or at least 4 hours).
• 2 drain chilies, stem and seed. transfer chilies to processor or blender along with onion, garlic and vinegar. process (or blend) until smooth.
• 3 with machine running, add oil through food tube. season with salt and lime juice. (may be prepared 2 weeks ahead, covered and refrigerated).
• 4 blend ancho paste with mayonnaise to coat chicken (amount depends on how wet you like your chicken salad).
• 5 cut rolls in half, hollowing out each half.
• 6 toast rolls until crisp and butter well.
• 7 top rolls with chicken salad and garnish with cilantro sprigs.