Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol

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Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol Ingredients

FOR SANDWICHES	BASIL OLIVE PESTO
3 oz Dried tomatoes; (about 3/4	1 lg Garlic clove
; packed in oil	1 c Packed fresh basil leaves;
A long loaf; (about 20	; spun dry
; French or Italian	1 c Packed fresh parsley leaves;
; bread	; flat-leaf), washed
1/2 c Basil olive pesto; about	; well and spun dry
6 oz Smoked chicken breast;	1/3 c Pine nuts
; 8	1/4 c Olive oil
1/2 bn Arugula; trimmed, washed	1/4 c Kalamata or other
; well, and spun dry	; olives, fine
; (about 1 cup)

Instructions for Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol

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 3/4 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: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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