Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto
Recipe Description
Always check the ingredients to make sure the product is vegan.* Makes about ¾ cup of pesto
Ingredients
- ==
- 3 ounces sun-dried tomatoes|dried tomatoes (about ¾ cup), not packed in oil
- a long loaf (about 20 inches) French bread|French or Italian bread or individual loaves of ciabatta|panini
- about ½ cup #Basil olive pesto|basil olive pesto
- 6 to 8 ounces meat substitute|veggie chicken or turkey slices
- ½ bunch arugula, trimmed, washed well, and spun dry (about 1 cup) ==
- 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
- ? cup pine nuts
- ¼ cup olive oil
- ¼ cup kalamata olive|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.
- Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
- Bring pesto to room temperature before using.
This article uses material from the "Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License