Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol
Try this Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol recipe, or contribute your own. "Arugula" and "Chicken" are two of the tags cooks chose for Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol.
Yield: 1 servings Ready in 1 hours
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|1 cPacked fresh basil leaves;|
|1/2 cBasil olive pesto; about|
|1/2 bnArugula; trimmed, washed|
|6 ozSmoked chicken breast;|
|; flat-leaf), washed|
|; well and spun dry|
|; packed in oil|
|BASIL OLIVE PESTO|
|3 ozDried tomatoes; (about 3/4|
|1/4 cKalamata or other|
|; olives, fine|
|A long loaf; (about 20|
|; (about 1 cup)|
|; spun dry|
|1/3 cPine nuts|
|1/4 colive oil|
|; French or Italian|
|; well, and spun dry|
|1 cPacked fresh parsley leaves;|
Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol Preparation
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 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.
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