CHIX BREAST & RRP SANDS w/CILANTRO RELISH

By BobD

Ingredients

• 6 SERVINGS
• CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
• 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 jalapeno 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

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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,peel & seed peppers & cut lengthwise into 1 1/2-inch-wide strips.

Pulse almonds, garlic, and jalapeno 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.