Chicken Sandwich With Ancho Chili Mayonnaise
- Ready In:
- 31mins
- Ingredients:
- 12
- Serves:
-
6
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
- Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
- Transfer to processor or blender.
- Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
- With machine running, add oil through feed tube.
- Season ancho paste with lime juice and salt to taste.
- (Can be prepared 2 weeks ahead, covered and refrigerated.).
- Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
- Cut rolls in half; hollow out each half.
- Toast until crisp and butter well.
- Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas