Name: Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish
Cook time: 40 minutes
Total time: 1 hour
Yield: Makes 6 sandwiches
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

Chicken and Roasted Pepper Sandwiches with Cilantro Almond RelishRichard Gerhard Jung

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

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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