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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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 431 (93%)|
|Amt Per Serving||% DV|
|Total Fat 47.9g||64 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 0mg||0 %|
|Sodium 294.7mg||10 %|
|Potassium 283.5mg||7 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 6.2g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 465
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