CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH

Directions

Step 1Poach chicken:

Step 2Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes.

Step 3Remove pan from heat and let stand, covered until chicken is cooked through about 15 minutes.

Step 4Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.

Step 5Roast bell peppers:

Step 6Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.

Step 7(Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally about 15 minutes.)

Step 8Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

Step 9When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.

Step 10While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped.

Step 11Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.

Step 12Spread cilantro relish on each bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.