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Muffaletta Sandwiches
7 medium plum
tomato
2 large #esh basil
lea yes
2 tablespoons fresh
parsley leaves
2 large cloves garlic"
small red onion,
peeled and cut into
1-inch pieces
cup pimiento-stuffed
green olives
cup pitted n_se olives
cup pitted kalamata
olives
cup prepared
roasted red pepper:s,
drained
I tablespoon white
wine vinegar
teaspoon dried
oregano
teaspoon coar:sely
ground black pepper
cup extra virgin olive
oil
2 loaves French
bread*, cut into
thffds and split
lengthwise
pound thinly sliced
salami
pound thinly sh'ced
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 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 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.
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