Chicken Sandwiches with Mole Sauce

For mole, halve chile peppers; remove stems and seeds. Coarsely chop peppers; set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat until onion is tender. Add the dried peppers and the water. Reduce heat to medium. Stir in chocolate. Cook and stir, uncovered, for 3 to 5 minutes or until thickened and bubbly; cool slightly. Transfer mixture to a food processor or blender; cover and process or blend until mixture forms a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons of the mole.

Sprinkle chicken with salt. Using a sharp knife, carefully cut a horizontal slit two-thirds of the way through each breast half. Spread inside surfaces of the chicken with cooled mole; fold closed. Rub outside surfaces with reserved 1 to 2 tablespoons mole.

For a charcoal grill, grill chicken on greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as above.) Slice chicken.

Meanwhile, in a small bowl stir together avocado, mayonnaise, cayenne pepper, and the 1/8 teaspoon salt.

To assemble sandwiches, spread avocado mixture on cut sides of rolls. Fill with chicken and, if desired, lettuce, tomato, and papaya.