Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 ounces dried tomatoes (about 3/4 cup), not packed in oil |
a long loaf (about 20 inches) french or italian bread |
about 1/2 cup basil olive pesto |
6 to 8 ounces smoked chicken breast, sliced thin |
1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup) |
1 large garlic clove |
1 cup packed fresh basil leaves, washed well and spun dry |
1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry |
1/3 cup pine nuts |
1/4 cup olive oil |
1/4 cup kalamata or other brine-cured black olives, pitted and chopped fine |
Directions:
1. Make sandwiches: In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
2. Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
3. Make Basil Olive Pesto: To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
4. Bring pesto to room temperature before using. Makes about 3/4 cup.
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