Chicken and Red Bell Pepper Salad Sandwiches Recipe

Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain cool and chop.

Bring a small pot of water to a boil; add the bell pepper and cook until soft about 10 minutes.

Combine the bell pepper chicken cream and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.