Chicken and Sun-dried Tomato Sandwiches with Basil Olive Pesto

Description

 * Makes about ¾ cup of pesto

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

Sandwiches

 * 1) In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
 * 2) Drain tomatoes and pat dry.
 * 3) Cut loaf diagonally into 4 pieces and halve each piece horizontally.
 * 4) Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes and arugula.

Basil olive pesto

 * 1) To a food processor with motor running add garlic and blend until minced.
 * 2) Add basil, parsley and pine nuts and blend well.
 * 3) Add oil and blend until smooth.
 * 4) Transfer pesto to a bowl and stir in olives.
 * 5) Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
 * 6) Bring pesto to room temperature before using.