Best 3 Smoked Chicken And Sun Dried Tomato Sandwiches With Basil Olive Pesto Recipes
Indulge in a symphony of flavors with our Smoked Chicken and Sun-Dried Tomato Sandwiches elevated by Basil Olive Pesto. This culinary masterpiece starts with succulent smoked chicken, boasting a smoky aroma and tender texture. Sun-dried tomatoes add a burst of tangy sweetness, while the homemade Basil Olive Pesto brings a vibrant herbaceousness that ties all the elements together. Served on toasted bread, this sandwich is a delightful balance of smoky, tangy, and herbaceous flavors that will tantalize your taste buds. Accompany your sandwich with a refreshing Cucumber Salad, a delightful blend of crisp cucumbers, tangy red onion, and a zesty dressing. For a satisfying side, try our Creamy Potato Salad, featuring tender potatoes coated in a creamy mayonnaise-based dressing, enhanced with hints of celery, onion, and hard-boiled eggs. Complete your meal with a sweet treat, our delectable Chocolate Chip Cookies, known for their chewy texture and bursts of chocolatey goodness. These recipes offer a complete culinary experience, ensuring your taste buds embark on a delightful journey.
Here are our top 3 tried and tested recipes!
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
CHICKEN AND SUN-DRIED TOMATO SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, main course
Time 10m
Yield Four sandwiches
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO
Categories Sandwich Food Processor Chicken Olive Tomato Lunch Basil Arugula Summer Chill Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 14
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.
Tips:
- For the best flavor, use high-quality smoked chicken. Look for chicken that has been smoked over a hardwood fire, as this will give it a more intense smoky flavor.
- If you don't have any sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes. However, sun-dried tomatoes will give the sandwiches a more intense flavor.
- Feel free to adjust the amount of basil olive pesto to your taste. If you like a more pronounced pesto flavor, add more. If you prefer a more subtle flavor, add less.
- Serve the sandwiches immediately after assembling. This will prevent the bread from getting soggy.
Conclusion:
Smoked chicken and sun-dried tomato sandwiches are a delicious and easy-to-make lunch or dinner option. They are perfect for a picnic or potluck, and they can also be served as a quick and easy weeknight meal. With their smoky flavor and creamy pesto, these sandwiches are sure to be a hit with everyone who tries them. So next time you're looking for a new sandwich recipe, give these smoked chicken and sun-dried tomato sandwiches a try. You won't be disappointed!
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