KitchenAid 4KFPM770 Instructions And Recipes Manual

Contents

KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 37 page image

35Muffaletta Sandwiches1 medium plumtomato2 large fresh basilleaves2 tablespoons (30 ml)fresh parsley leaves2 large cloves garlic1⁄8 small red onion,peeled and cut into1-inch (2.5 cm)pieces1⁄4 cup (60 ml)pimiento-stuffedgreen olives1⁄2 cup (120 ml) pittedripe olives1⁄2 cup (120 ml) pittedkalamata olives1⁄4 cup (60 ml) preparedroasted red peppers,drained1 tablespoon (15 ml)white wine vinegar1⁄4 teaspoon (1 ml)dried oregano1⁄4 teaspoon (1 ml)coarsely groundblack pepper1⁄4 cup (60 ml) extravirgin olive oil2 loaves Frenchbread*, cut intothirds and splitlengthwise1⁄2 pound (225 g) thinlysliced salami1⁄2 pound (225 g) thinlysliced smoked hamor prosciutto6 slices provolonecheesePosition 2 mm slicing disc in work bowl. Addtomato. Process to slice. Remove and set aside.Exchange slicing disc for mini bowl and mini bladein work bowl. With processor running, add basiland parsley through the small feed tube. Processuntil chopped, about 5 seconds. With processorrunning, add garlic. Process until chopped, 5 to 10seconds. Add onion. Process until chopped, about 3seconds, scraping sides of bowl if necessary. Addgreen, ripe, and kalamata olives, roasted redpeppers, vinegar, oregano, black pepper, and oil.Process until blended, 15 to 20 seconds.Spread about 2 tablespoons (30 ml) olive mixtureon each side of bread. Top with reserved tomatoes,salami, ham, and cheese. To warm, if desired, wrapeach sandwich loosely in foil. Bake at 375°F (191°C)for 15 to 20 minutes, or until hot and cheese ismelted.Yield: 6 servings.*Six hoagie buns may be substituted for bread.Tip: Olive mixture may be made 1 to 2 days inadvance and refrigerated. Also, serve it as a dip withcrackers 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.