1990s Recipes + Menus
Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto
- 3 oz dried tomatoes (about 3/4 cup), not packed in oil
- a long loaf (about 20 inches) French or Italian bread
- about 1/2 cup basil olive pesto
- 6 to 8 oz smoked chicken breast, sliced thin
- 1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
For Basil Olive Pesto
- 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
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup 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.
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.