Recipe

Vegan Chicken Sundried Tomato Sandwiches With Basil Olive Pesto Recipe

Add Step-by-Step Photos	Veryvegan / All my dishes 1 year, 5 months ago Hearty and filling, these are a great summer sandwich. Prep:25m Servings:4	Veryvegan
	vegan chicken tomato olive basil

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Ingredients

Sandwiches:

3 oz (about 3/4 c) sundried tomatoes packed in water

a long loaf (about 20 inches) French or Italian bread OR individual loaves of panini

1/2 c basil olive pesto

6-8 oz veggie chicken

1/2 bunch arugula, trimmed (about 1 cup)

Basil Olive Pesto:

1 large garlic clove

1 c packed fresh basil leaves

1 c packed fresh parsley leaves, preferably flat-leaf

1/3 c pine nuts

1/4 c olive oil

1/4 c Kalamata or other brine-cured black olives, pitted and chopped fine

Directions

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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