Chicken Bocadillos with Olive Tapenade and Pesto

IngredientsPoultry, Vegetables, Bread
Day PartLunch
Menu PartSandwich/Wrap
Cuisine TypeLatin
Chicken Bocadillos with Olive Tapenade and Pesto

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.



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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Latest Recipes

View More