Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish Recipe

Directions:

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.
2. Roast bell peppers: Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
3. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
4. While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
5. Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
6. 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.