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1990s Recipes + Menus

Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto

July 1995

For Sandwiches

  • 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

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.