KitchenAid KFP750OB Instructions and Recipes - Page 33

Muffaletta Sandwiches 1 medium plum tomato 2 large fresh basil leaves 2 tablespoons fresh parsley leaves 2 large cloves garlic 1⁄8 small red onion, peeled and cut into 1-inch pieces 1⁄4 cup pimiento-stuffed green olives 1⁄2 cup pitted ripe olives 1⁄2 cup pitted kalamata olives 1⁄4 cup prepared roasted red peppers, drained 1 tablespoon white wine vinegar 1⁄4 teaspoon dried oregano 1⁄4 teaspoon coarsely ground black pepper 1⁄4 cup extra virgin olive oil 2 loaves French bread*, cut into thirds and split lengthwise 1⁄2 pound thinly sliced salami 1⁄2 pound thinly sliced smoked ham or prosciutto 6 slices provolone cheese Position 2 mm slicing disc in work bowl. Add tomato. Process to slice. Remove and set aside. Exchange slicing disc for mini bowl and mini blade in work bowl. With processor running, add basil and parsley through the feed tube. Process until chopped, about 5 seconds. With processor running, add garlic. Process until chopped, 5 to 10 seconds. Add onion. Process until chopped, about 3 seconds, scraping sides of bowl if necessary. Add green, ripe, and kalamata olives, roasted red peppers, vinegar, oregano, black pepper, and oil. Process until blended, 15 to 20 seconds. Spread about 2 tablespoons olive mixture on each side of bread. Top with reserved tomatoes, salami, ham, and cheese. To warm, if desired, wrap each sandwich loosely in foil. Bake at 375°F for 15 to 20 minutes, or until hot and cheese is melted. Yield: 6 servings. *Six hoagie buns may be substituted for bread. Tip: Olive mixture may be made 1 to 2 days in advance and refrigerated. Also, serve it as a dip with crackers or toasted pita triangles. Per Serving: About 720 cal, 33 g pro, 51 g carb, 41 g total fat, 14 g sat fat, 70 mg chol, 2410 mg sod. 31