Best Chicken And Sun Dried Tomato Sandwiches Recipes

SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO

Steps:

• 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.

CHICKEN AND SUN-DRIED TOMATO SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.