Grilled Chicken Mole Sandwich
Recipe from Better Homes and Gardens

The road to Southwestern cuisine is paved with good tiendas (Mexican grocery stores). That's where you'll find the ingredients to make these sandwiches truly authentic.


Grilled Chicken Mole Sandwich

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Servings: 4 sandwiches
Prep Time: 30 mins
Total Time: 42 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken, Chicken Breasts, Chicken Mole, Chicken Sandwiches, Dinner, Grilling Chicken Breasts, Summer Dinners
 
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Ingredients
  • 3 
    dried New Mexico peppers or dried pasilla peppers
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  • 1/4  cup
    chopped onion
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  • 3  cloves
    garlic, chopped
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  • 1  tablespoon
    cooking oil
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  • 1-1/2  ounces
    Mexican-style sweet chocolate or semisweet chocolate, chopped (about 3 tablespoons)
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  • 4  4-ounce
    skinless, boneless chicken breast halves
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  • 1 
    small avocado, halved, seeded, peeled, and mashed
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  • 2  tablespoons
    light mayonnaise dressing
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  • 1/8  teaspoon
    salt
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  • 1/4  teaspoon
    ground red pepper (optional)
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  • 2 
    bolitos, bollilos, or other Mexican rolls or hard rolls, approximately 6 inches in diameter, split
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  •  
    Baby romaine or other green lettuce leaves
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  •  
    Tomato slices
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  • 1/2 
    of a medium papaya, peeled, seeded, and sliced
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Directions
1.
For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown. Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.
2.
Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly. Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons mole.
3.
Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
4.
Rub the outside of each breast with reserved mole. Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.
5.
In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired. Slice chicken into 1/4- to 1/2-inch-thick slices. Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya. Serve open-faced. Makes 4 sandwiches.

Make-Ahead Tip
Up to 8 hours ahead, prepare and grill the chicken. Cover and chill until ready to serve.
Nutrition information
Calories 524, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 59 mg, Sodium 448 mg, Carbohydrate 52 g, Fiber 7 g, Protein 28 g. Daily Values: Vitamin A 8%, Vitamin C 120%, Calcium 7%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
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