2000s Recipes + Menus

Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish

Makes 6 sandwiches
  • Active time:40 min
  • Start to finish:1 hr
August 2002
Hold the mustard: A zesty relish of almond, cilantro, jalapeño, lime juice, and garlic makes a much more interesting spread. Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.
  • 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 (see Tips)
  • 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

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.
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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