Recipe for Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Ol 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR SANDWICHES ----------------
3 oz Dried tomatoes, (about 3/4 cup), not packed in oil
A long loaf, (about 20 inches) French or Italian bread
1/2 cup Basil olive pesto, about
6 oz Smoked chicken breast, sliced thin, up to 8
1/2 bn Arugula, trimmed, washed well, and spun dry (about 1 cup)
----------------- BASIL OLIVE PESTO ----------------
1 lrg 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
Instructions:
Instructions: 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.

Makes 4 sandwiches.

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