Chicken Sandwich With Ancho Chili Mayonnaise |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Shredded chicken is mixed with a piquant ancho chili mayonnaise, then piled high on a toasted sourdough roll. From the R.S.V.P. section of an August 1986 issue of Bon Appetit. The recipe was requested from the Balboa Cafe in San Francisco, California. Overnight soaking of the chilies is not included in the prep time. Ingredients:
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 |
Directions:
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.
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