Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish

• 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

1. Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes.
2. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes.
3. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
4. Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
5. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
6. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
7. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
8. While peppers are standing, pulse almonds, garlic, and jalapeno in a food processor until finely chopped.
9. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
10. Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

water, chicken breast halves, yellow bell peppers, blanched slivered almonds, garlic, fresh cilantro, mayonnaise, lime juice, sour cream, salt, bread

Taken from www.epicurious.com/recipes/food/views/chicken-and-roasted-pepper-sandwiches-with-cilantro-almond-relish-106891 (may not work)