Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto

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==Description==
* Makes about ¾ cup of pesto
== Ingredients ==
=== Sandwiches === 
* 3 ounces dried tomatoes (about ¾ cup), not packed in oil
* a long loaf (about 20 inches) French or Italian bread or individual loaves of panini
* about ½ cup basil olive pesto
* 6 to 8 ounces chicken slices
* ½ 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
* ⅓ cup pine nuts
* ¼ cup olive oil
* ¼ cup kalamata or other brine-cured black olives, pitted and chopped fine 
== Directions ==
=== 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.
=== Basil olive pesto ===
# To a food processor with motor running add garlic and blend until minced.
# Add basil, parsley and pine 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.
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Category:Sandwich Recipes
Category:Chicken Recipes
Category:Arugula Recipes
Category:Basil Recipes
Category:Black olive Recipes
Category:Pine nut Recipes
Category:Sun-dried tomato Recipes