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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Thought this sandwich sounded wonderful with a side of chips or tomato slices. Prep time does not include time for poaching chicken or overnight soaking of chilies. Recipe source: Bon Appetit (August 1986) Ingredients:
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 |
Directions:
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.
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