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Ингредиенты
- 3 ounce Dry tomatoes, (about 3/4 c.), not packed in oil
- Â Â A long loaf, (about 20 inches) French or possibly Italian bread
- 1/2 c. Basil olive pesto, about
- 6 ounce Smoked chicken breast, sliced thin, up to 8
- 1/2 bn Arugula, trimmed, washed well, and spun dry (about 1 c.)
- 1 lrg Garlic clove
- 1 c. Packed fresh basil leaves, washed well and spun dry
- 1 c. Packed fresh parsley leaves, (preferably flat-leaf), washed well and spun dry
- 1/3 c. Pine nuts
- 1/4 c. Extra virgin olive oil
- 1/4 c. Kalamata or possibly other brine-cured black, pitted and minced olives, fine
Инструкции
- Make sandwiches:In a heatproof bowl pour sufficient boiling water over tomatoes to cover and let stand 20 to 30 min, or possibly till soft. Drain tomatoes and pat dry.
- Cut loaf diagonally into 4 pcs 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 in garlic and blend till chopped.
- Add in basil, parsley, and nuts and blend well. Add in oil and blend till 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 c..
- Makes 4 sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 375g | |
| Calories 983 | |
| Calories from Fat 795 | 81% |
| Total Fat 90.98g | 114% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.16g | |
| Cholesterol 87mg | 29% |
| Sodium 124mg | 5% |
| Potassium 1054mg | 30% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.82g | 3% |
| Protein 35.99g | 58% |
