CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
Gourmet, August 2002 Gourmet Entertains
30 min 4 Main Ingredient: Chicken Cuisine: ItalianPreparing: 15 minCooking: 15 min
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
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
Tips 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.
Nutrition Factsper serving of 1 sandwich
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.