Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- For Sandwiches
- 3 ounces dried tomatoes (about 3/4 cup), not packed in oil
- a long loaf (about 20 inches) French or Italian bread OR individual loaves of panini
- about 1/2 cup basil olive pesto
- 6 to 8 ounces veggie chicken or turkey slices
- 1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
- BASIL OLIVE PESTO
- 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 olive oil
- 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine
- =
Directions
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.