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  • Smoked Chicken And Sun Dried Tomato Sandwiches With Basil Ol

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    Smoked Chicken And Sun Dried Tomato Sandwiches With Basil Ol
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 ounce Dry tomatoes, (about 3/4 c.), not packed in oil
    •     A long loaf, (about 20 inches) French or possibly Italian bread
    • 1/2 c. Basil olive pesto, about
    • 6 ounce Smoked chicken breast, sliced thin, up to 8
    • 1/2 bn Arugula, trimmed, washed well, and spun dry (about 1 c.)
    • 1 lrg Garlic clove
    • 1 c. Packed fresh basil leaves, washed well and spun dry
    • 1 c. Packed fresh parsley leaves, (preferably flat-leaf), washed well and spun dry
    • 1/3 c. Pine nuts
    • 1/4 c. Extra virgin olive oil
    • 1/4 c. Kalamata or possibly other brine-cured black, pitted and minced olives, fine

    Directions

    1. Make sandwiches:In a heatproof bowl pour sufficient boiling water over tomatoes to cover and let stand 20 to 30 min, or possibly till soft. Drain tomatoes and pat dry.
    2. Cut loaf diagonally into 4 pcs 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 in garlic and blend till chopped.
    4. Add in basil, parsley, and nuts and blend well. Add in oil and blend till 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.
    5. Bring pesto to room temperature before using.
    6. Makes about 3/4 c..
    7. Makes 4 sandwiches.

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