Chef's Corner

  • Smoked Chicken and sun-dried Tomato Sandwiches with Basil Olive Pesto

    Posted by Administrator on March 19, 2012 in Meat, Poultry & Fish

    Makes 4 sandwiches.

    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 flat-leaf), washed well and spun dry
        1/3 cup pine nuts
        1/4 cup Stella Cadente Basil olive oil
        1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

    For Sandwiches:

        3 ounces 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 ounces smoked chicken breast, sliced thin
        1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)

    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 basil 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.

    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.

    Modified recipe from Gourmet Entertains