Chicken and Roasted Red Pepper Sandwiches with Cilantro Almond Relish

Ingredients:

10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted (see Tips)
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread

Instructions:

Poach chicken:

Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.

Roast bell peppers:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.

While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.

Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

Cooks’ notes:
Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.

Serves 6 sandwiches.

Recipe by Melissa Roberts via gourmet.com