How to make it

  • Sandwiches:
  • In heatproof bowl, pour enough boiling water over tomatoes to cover. Let stand 20-30 minutes, or until soft.
  • Drain tomatoes, pat dry. Cut loaf diagonally into 4 pieces and halve each piece horizontally.
  • Spread pesto on cut sides of bread to make 4 sandwiches with chicken, tomatoes, and arugula.
  • Make Basil Olive Pesto: To a food processor with motor running add garlic, blend until minced.
  • Add basil, parsley, pine nuts and blend well. Add oil, blend until smooth. Transfer pesto to bowl, 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.
  • If you want to go over the top and make a fancier sandwich, bake a loaf of "Annie's Rosemary Garlic Bread" and make sandwiches on it while bread is still hot from the oven.

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