| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | July 1995 | 1 | servings |
INGREDIENTS
| 3 | oz | Dried tomatoes; (about 3/4 cup), not |
| ; packed in oil | ||
| A long loaf; (about 20 inches) | ||
| ; French or Italian | ||
| ; bread | ||
| 1/2 | c | Basil olive pesto; about |
| 6 | oz | Smoked chicken breast; sliced thin, up to |
| ; 8 | ||
| 1/2 | bn | Arugula; trimmed, washed |
| ; well, and spun dry | ||
| ; (about 1 cup) | ||
| 1 | lg | Garlic clove |
| 1 | c | Packed fresh basil leaves; washed well and |
| ; spun dry | ||
| 1 | c | Packed fresh parsley leaves; (preferably |
| ; flat-leaf), washed | ||
| ; well and spun dry | ||
| 1/3 | c | Pine nuts |
| 1/4 | c | Olive oil |
| 1/4 | c | Kalamata or other brine-cured black; pitted and chopped |
| ; olives, fine |
INSTRUCTIONS
FOR SANDWICHES BASIL OLIVE PESTO 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.
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