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24
Muffaletta Sandwiches
1 medium plum
tomato
2 large fresh basil
leaves
2 tablespoons (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
1 tablespoon (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
2 loaves 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
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 (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.