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FOOD PROCESSOR RECIPES
2 medium plum tomatoes
4 large fresh basil leaves,
if desired
3 tablespoons fresh
parsley leaves
4 large 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
2 tablespoons white
wine vinegar
1
⁄2 teaspoon dried oregano
1
⁄2 teaspoon coarse black pepper
1
⁄2 cup extra virgin olive oil
3 loaves French bread, cut into
6-inch lengths and
split lengthwise
1 pound thinly sliced salami
1 pound thinly sliced smoked
ham or prosciutto
12 slices provolone cheese
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.
MUFFALETTA SANDWICHES