More Great Recipes: Main Dish | Poultry

Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish


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Member since 2006

Serves 6 | Prep Time | Cook Time

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 jalapeno 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


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.


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.


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


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.


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


Notes: Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.


Note - Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered. You can also substitute with roasted red peppers in a jar to save time.


Note - Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.


Pairs Well With


Notes

This is a recipe for one of my favorite sandwiches, courtesy of Gourmet Magazine, August, 2002.

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