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Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto

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DescriptionEdit

Always check the ingredients to make sure the product is vegan.

  • Makes about ¾ cup of pesto

Ingredients Edit

Sandwiches Edit

Basil olive pesto Edit

Directions Edit

Sandwiches Edit

  1. In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
  2. Drain tomatoes and pat dry.
  3. Cut loaf diagonally into 4 pieces and halve each piece horizontally.
  4. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.

Basil olive pesto Edit

  1. To a food processor with motor running add garlic and blend until minced.
  2. Add basil, parsley, and nuts and blend well.
  3. Add oil and blend until smooth.
  4. Transfer pesto to a bowl and stir in.
  5. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
  6. Bring pesto to room temperature before using.

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