Chicken Bocadillos with Olive Tapenade and Pesto
| Serves | 24 |
|---|---|
| Ingredients | Poultry, Vegetables, Bread |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Latin |
Source: Recipe and photo courtesy of Olives from Spain
Bocadillos are popular in Spain and Latin America, where they are served as tapas and street food. A number of restaurants in the U.S. now are calling their Latin-influenced sandwiches “bocadillos,” building them on small, crusty rolls. This recipe reflects the sandwich’s roots, incorporating a garlicky tapenade made with olives.
Ingredients
Pesto:
1/2 cup pine nuts
1/4 cup grated Parmesan cheese
2 garlic cloves
1 cup basil leaves
1 cup olive oil
Salt and pepper to taste
Tapenade:
1 cup black pitted olives
1/2 cup green pitted olives
2 tbsp. capers
1 tbsp. lemon juice
2 garlic cloves
1 tsp. ground black pepper
1 tsp. stone ground mustard
24 boneless, skinless chicken breasts
Olive oil
24 (6-in.) multigrain rolls or baguettes
3 cups spinach leaves
8 oz. pitted black olives, sliced
Steps
- Prepare Pesto: Combine nuts, cheese, garlic and basil in blender container. Add oil in a steady stream; blend until a paste forms. Season with salt and pepper.
- Prepare Tapenade: Combine olives, capers, lemon juice, garlic, pepper and mustard in food processor. Process until olives are finely minced and ingredients are well blended.
- Season chicken breasts with salt and pepper. Saute in olive oil until golden brown on both sides and cooked through, about 10 minutes. Slice chicken on bias.
- Slice rolls or baguettes lengthwise. Spread 1 to 2 tbsp. pesto on top of each roll; spread 1 to 2 tbsp. tapenade on bottoms of rolls. Lay a handful of spinach over tapenade; layer chicken slices on top. Add 2 tbsp. sliced olives to each sandwich. Close and serve.