Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic. Ingredients:
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 |
12 slices good-quality whole-wheat sandwich bread |
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.
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