| 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.
A Message from our Provider:
“When God ordains, He sustains.”