LibreRecipes

Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto

Rating

Calories

346.0

Protein

15.0

Sodium

252.0

Fat

29.0

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)

Can be prepared in 45 minutes or less.

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

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.
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 3/4 cup.