Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.