Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish

Ingredients

• 0.7 cup blanched slivered almonds toasted
• 1 cup cilantro leaves fresh chopped
• 1  garlic clove 
• 3 tablespoons juice of lime fresh
• 0.3 cup mayonnaise 
• 1 teaspoon salt 
• 1.5 tablespoons nigella seeds fresh chopped
• 2.5 lb chicken breast halves boneless skinless
• 3 tablespoons cream sour
• 10 cups water 
• 12 slices sandwich bread whole-wheat
• 4 large bell pepper yellow

Equipment

• food processor
• bowl
• frying pan
• pot
• plastic wrap
• tongs
• broiler pan

Directions

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. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
5. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
6. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
7. While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped.
8. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
9. Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
10. ·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.