Smoked Chicken And Sun Dried Tomato Sandwiches With Basil Olive Pesto Recipes
SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO
Categories Sandwich Food Processor Chicken Olive Tomato Lunch Basil Arugula Summer Chill Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 14
Steps:
- 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.
PESTO CHICKEN SANDWICH
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.
Provided by Steph
Categories Lunch Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
- On a foil-lined baking sheet, place the 8 slices of bread.
- Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
- Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
- Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg
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- Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add salt and pepper to taste.
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