Toasted Chicken and Ancho Chili Sandwich

In any salad or sandwich using cooked chicken, the quality depends on not overcooking the chicken and on shredding it by hand rather than cutting it. Once you have made the ancho chili puree, the sandwich is very easy and satisfying beyond what the unprepossessing list of ingredients would suggest.


  • 2 whole chicken breasts
  • 2 quarts chicken stock
  • ½ teaspoon salt
  • 2 tablespoons fresh lime juice
  • ½ cup mayonnaise
  • ¼ cup ancho chili puree
  • 4 hamburger buns or pieces of baguette
  • 2 tablespoons unsalted butter
  • 1 loose cup cilantro sprigs
  • ½ cup salsa


Put the chicken breasts in the chicken stock and bring to a boil. Turn the heat down and simmer just until the juices run white and not rose colored when the chicken is pierced with a thin skewer, about 20 minutes.

Take the chicken out and let it cool. Remove the skin and pull the meat off the bones. Pull the meat into pieces roughly 2 by ¼ inches. Add the salt and lime juice, and mix well.

Mix the mayonnaise with the chili puree. Taste for salt and then mix the chicken into the mayonnaise.

Cut the buns or baguette crosswise in half. Butter the cut sides lightly and toast under a broiler.

Put the chicken on the bottom piece of bread, the cilantro sprigs on top of the chicken, and top with the other pieces of bread. Serve the salsa on the side.