Instructions: Prepare the relish: Make an "X" with a knife in bottom of each peach. Poach peaches in simmering liquid over low heat until skin starts to peel away from flesh, about 5 minutes. Remove from liquid and place in bowl of ice water. Peel while still warm. Cut peaches in half and remove pits, then finely dice.

Using rubber spatula, gently combine peaches, fennel, bell pepper, onion, juice, syrup, fennel fronds, chives and mint in small bowl. Season with salt and pepper to taste. Cover and chill 1 hour.

To make the mint mayonnaise, whisk together 1 cup mayonnaise and 3 tablespoons pureed roasted garlic in small bowl. Stir in 1/4 cup thinly sliced mint leaves. Chill until ready to use.

Cut in half 4 (4-inch) squares focaccia or other bread. Spread each half with mint mayonnaise. Cut 4 cooled grilled chicken breasts into thin slices and divide among 4 pieces of bread. Season with salt and pepper. Drain Peach-Fennel Relish and spread even layer to taste on other bread halves, pressing down lightly. Top with shaved fennel and arugula or baby greens to taste. Carefully close sandwich.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.