Chicken Sandwiches with Roasted Peppers and Citrus Relish

Toast almonds: Place on a sheet pan and toast for 5-10 minutes in a 300 degree (F) oven. Check and stir often. Don’t over-toast! Let cool.

Make relish: Place almonds, jalapeno, garlic, sour cream, 1 cup of the chopped cilantro, mayo, and lime juice in a food processor. Pulse until blended to a spreadable consistency. Set aside in an airtight container in fridge until assembly.

Roast peppers: Place whole peppers on a sheet pan and place in a 500 degree (F) oven for 20 minutes. Turn 1/2 way through. Roast until outside is blackened. Place in a large brown paper bag and close the top. Let cool in the bag. Remove peels and set aside in fridge until assembly.

Cook chicken: Place chicken tenders in a sheet pan and sprinkle with juice from two limes, remaining cilantro, and pepper. Bake for 15 minutes ant 350 degrees (F) or until just cooked. Don’t over cook! Let cool in fridge until assembly.

Assembly:
* Cut peppers into 1 inch strips.
* Slice chicken into 1/4 inch slices on the diagonal.
* Take 2 slices of bread and generously spread both with citrus relish.
* Place roasted pepper slices on one slice of bread.
* Place sliced chicken on top of that.
*Salt and pepper to taste.
* Top with another slice of bread.