Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * For Sandwiches
 * 3 ounces dried tomatoes (about 3/4 cup), not packed in oil
 * a long loaf (about 20 inches) French or Italian bread OR individual loaves of panini
 * about 1/2 cup basil olive pesto
 * 6 to 8 ounces veggie chicken or turkey slices
 * 1/2 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
 * 1/3 cup pine nuts
 * 1/4 cup olive oil
 * 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine
 * 1/4 cup olive oil
 * 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Directions
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.