- 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
Preparation
Roast chicken:
Preheat oven to 375 degrees. Season chicken breasts with Kosher salt and pepper. Place on baking pan and roast 25-30 minutes are until cooked through
Preheat oven to 375 degrees. Season chicken breasts with Kosher salt and pepper. Place on baking pan and roast 25-30 minutes are until cooked through
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.
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.
Makes 6 servings
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.
·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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