Ingredients:
4 dried ancho chiles
1 onions, 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 stems
Directions:
Soak chilies in hot water to cover overnight (or at least 4 hours).
Drain chilies, stem and seed. Transfer chilies to processor or blender along with onion, garlic and vinegar. Process (or blend) until smooth.
With machine running, add oil through food tube. Season with salt and lime juice. (May be prepared 2 weeks ahead, covered and refrigerated).
Blend ancho paste with mayonnaise to coat chicken (amount depends on how wet you like your chicken salad).
Cut rolls in half, hollowing out each half.
Toast rolls until crisp and butter well.
Top rolls with chicken salad and garnish with cilantro sprigs.
Servings: 6
Time preparation: 15 min.
Time total: 20 min.