- 6
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
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.