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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.