Muffaletta Sandwiches

1medium plum tomato

2large fresh basil leaves

2tablespoons (30 ml) fresh parsley leaves

2 large cloves garlic

1⁄8 small red onion, peeled and cut into 1-inch (2.5 cm) pieces

1⁄4 cup (60 ml) pimiento-stuffed green olives

1⁄2 cup (120 ml) pitted ripe olives

1⁄2 cup (120 ml) pitted kalamata olives

1⁄4 cup (60 ml) prepared roasted red peppers, drained

1tablespoon (15 ml) white wine vinegar

1⁄4 teaspoon (1 ml) dried oregano

1⁄4 teaspoon (1 ml) coarsely ground black pepper

1⁄4 cup (60 ml) extra virgin olive oil

2loaves French bread*, cut into thirds and split lengthwise

1⁄2 pound (225 g) thinly sliced salami

1⁄2 pound (225 g) thinly sliced smoked ham or prosciutto

6slices 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 small 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 (30 ml) 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 (191°C) 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.

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KitchenAid 4KFPM770 Muffaletta Sandwiches, Medium plum tomato Large fresh basil leaves, ⁄4 teaspoon 1 ml dried oregano
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4KFPM770, 4KFPW760 specifications

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