Smoked Chicken and Dried Tomato Sandwiches with Basil Olive Pesto
Ingredients
For Sandwiches • 3/4 cup Goman Foods Dried Tomatoes • a long loaf French or Italian bread • about 1/2 cup basil olive pesto • 250g smoked chicken breast, sliced thin • 1/2 bunch rocket, trimmed, washed well, and spun dry (about 1 cup) For Basil Olive Pesto • Can be prepared in 45 minutes or less. • 1 large garlic clove • 1 cup packed fresh basil leaves, washed well and spun dry • 1 cup packed fresh parsley leaves (preferably Italian), 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
Preparation
• 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 rocket. • 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.
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Ingredients
For Sandwiches • 3/4 cup Goman Foods Dried Tomatoes • a long loaf French or Italian bread • about 1/2 cup basil olive pesto • 250g smoked chicken breast, sliced thin • 1/2 bunch rocket, trimmed, washed well, and spun dry (about 1 cup) For Basil Olive Pesto • Can be prepared in 45 minutes or less. • 1 large garlic clove • 1 cup packed fresh basil leaves, washed well and spun dry • 1 cup packed fresh parsley leaves (preferably Italian), 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
Preparation
• 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 rocket. • 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.
return to main Recipes page
