Roast the jalapeño and poblanos over the flame of a gas burner or under a broiler until all sides are black and singed. Place them in a heatproof bowl and cover tightly with plastic wrap. The skin will loosen and the peppers will continue to cook from the residual heat. Set aside for at least 1 minute or up to 15 minutes. Peel or scrape the skin off the roasted peppers (you don’t have to do a perfect job; a few bits of char taste good).

Place the shallot, lemon zest and juice, ginger, red pepper flakes, salt, black pepper, and garlic into the bowl of a food processor and process for about 1½ minutes, until the mixture has the consistency of a paste. Add the mayonnaise and pulse until fully combined.

In a large mixing bowl combine ½ cup of the seasoned mayonnaise mixture, the chicken, peanuts, parsley, and raisins, and mix to combine. Place ½ to ¾ cup of the chicken salad on a toasted roll. Spread as much of the seasoned mayonnaise as you like on the other side of the roll and pile the sandwich high with romaine, radicchio, radishes if using, and tomatoes and serve.

Kitchen Tip

The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not so wonderful feeling if they get into your eyes--and it can share its love with other foods on your menu. To avoid cross-contamination and any possible discomfort, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.

Trevisano radicchio is an Italian radicchio that grows in an oblong head; it has a satisfyingly bitter flavor.