Smoked chicken and sun-dried tomato sandwiches with basil ol

Yield: 1 servings

Measure Ingredient
3 ounces Dried tomatoes; (about 3/4 cup), not
\N \N ; packed in oil
\N \N A long loaf; (about 20 inches)
\N \N ; French or Italian
\N \N ; bread
½ cup Basil olive pesto; about
6 ounces Smoked chicken breast; sliced thin, up to
\N \N ; 8
½ bunch Arugula; trimmed, washed
\N \N ; well, and spun dry
\N \N ; (about 1 cup)
1 large Garlic clove
1 cup Packed fresh basil leaves; washed well and
\N \N ; spun dry
1 cup Packed fresh parsley leaves; (preferably
\N \N ; flat-leaf), washed
\N \N ; well and spun dry
⅓ cup Pine nuts
¼ cup Olive oil
¼ cup Kalamata or other brine-cured black; pitted and chopped
\N \N ; olives, fine



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.

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