Active Time

　　40 minutes

　　Total Time

　　1 hour

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

　　

Ingredients

Makes 6 sandwiches

　　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

　　

Poach chicken:

Step 1

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:

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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.