KitchenAid KPFP850, KFP1642CA manual Muffaletta Sandwiches

MUFFALETTA SANDWICHES

Position chef’s bowl and 4 mm slicing disc in work bowl. Add tomatoes to feed tube; process to slice. Set aside.

Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. With processor running, add basil and parsley through the small feed tube. Process to chop, about 5 seconds. With processor running, add garlic. Process until chopped, 5 to 10 seconds. Add onion to work bowl. Pulse 2 to 3 times, about 1 second each time, or until chopped. Scrape sides if necessary. Add green, ripe, and kalamata olives, roasted red peppers, vinegar, oregano, black pepper, and olive oil to work bowl. Process until blended, about 10 seconds.*

Spread about 2 tablespoons olive mixture on each side of bread. Top with meats 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: 12 servings.

Tip: Olive mixture may be made 1 to 2 days in advance and refrigerated. Also, serve as dip with crackers or toasted pita triangles.

Per Serving: About 850 cal, 36 g pro, 74 g carb, 45 g total fat, 14 g sat fat, 70 mg chol, 2520 mg sod.

*Twelve hoagie buns may be substituted for bread.

2 medium plum tomatoes

4large fresh basil leaves, if desired

3tablespoons fresh parsley leaves

4large cloves garlic

1⁄8 small red onion, peeled and cut into 1-inch pieces

1⁄2 cup pimiento-stuffed green olives

1 cup pitted ripe olives

1 cup pitted kalamata olives

1⁄2 cup prepared roasted red peppers, drained

2tablespoons white wine vinegar

1⁄2 teaspoon dried oregano

1⁄2 teaspoon coarse black pepper

1⁄2 cup extra virgin olive oil

3loaves French bread, cut into 6-inch lengths and

split lengthwise

1 pound thinly sliced salami

1pound thinly sliced smoked ham or prosciutto

12 slices provolone cheese

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FOOD PROCESSOR RECIPES