Smoked chicken and sun-dried tomato sandwiches with basil ol
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Dried tomatoes; (about 3/4 cup), not |
| ; packed in oil | ||
| A long loaf; (about 20 inches) | ||
| ; French or Italian | ||
| ; bread | ||
| ½ | cup | Basil olive pesto; about |
| 6 | ounces | Smoked chicken breast; sliced thin, up to |
| ; 8 | ||
| ½ | 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 | ||
| ⅓ | cup | Pine nuts |
| ¼ | cup | Olive oil |
| ¼ | cup | Kalamata or other brine-cured black; pitted and chopped |
| ; olives, fine | ||
Directions
FOR SANDWICHES
BASIL OLIVE PESTO
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.
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.
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.
Bring pesto to room temperature before using. Makes about ¾ cup.
Makes 4 sandwiches.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 960 Calories (kcal); 80g Total Fat; (69% calories from fat); 23g Protein; 55g Carbohydrate; 0mg Cholesterol; 1784mg Sodium Food Exchanges: 3½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.