Chicken Sandwich With Ancho Chili Mayonnaise - cooking recipe

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

Preparation

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.