Title: Smoked Chicken And Sun-Dried Tomato Sandwiches with Basil Ol
Categories: July 1995
Yield: 1 servings

-------------------------------FOR SANDWICHES-------------------------------
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)

-----------------------------BASIL OLIVE PESTO-----------------------------
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

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.