KitchenAid PRO LINE KPFP850 series Use And Care Manual page 159

Position c hef'sbowland4 mmslicing discinworkbowl.Addtomatoes t o feedtube;
process to slice. S etaside.
Exchange chef's bowlandslicing disc for multipurpose blade inworkbowl.Withprocessor
running, addbasil a ndparsley through thesmall feed tube.Process to chop, a bout5 seconds.
Withprocessor running, addgarlic. Process untilchopped, 5 to 10seconds. Addonionto
workbowl.Pulse 2 to 3 times, a bout1 second e ach time,or untilchopped. Scrape sides i f
necessary. Addgreen, ripe, a ndkalamata olives, roasted r edpeppers, vinegar, oregano, black
pepper, andolive oiltoworkbowl.Process untilblended, about10seconds.*
Spread a bout2 tablespoons olivemixture on each sideof bread. Top with meats and
cheese. Towarm, i f desired, wrapeach sandwich l oosely i n foil.Bake at 375 °Ffor
15to 20minutes, or untilhotandcheese i s melted.
Y, :i:12servings.
Olive mixture maybemade 1 to 2 daysinadvance a ndrefrigerated. Also, s erve asdip
withcrackers or toasted pitatriangles.
!_:_v<_:About850cal, 36g pro,74gcarb,45 g totalfat, 14gsatfat, 70mgchol,
2520mgsod.
*Twelve hoagie buns maybesubstituted for bread.
2 medium plum tomatoes
4 large fresh basil leaves,
if desired
3 tablespoons fresh
parsley leaves
4 large cloves garlic
V_ small red onion, peeled and
cut into l-inch pieces
V_ cup pimiento-stuffed
green olives
1 cup pitted ripe olives
1 cup pitted kalamata olives
V_ cup prepared roasted red
peppers, drained
2 tablespoons white
wine vinegar
V_ teaspoon dried oregano
V_ teaspoon coarse black pepper
V_ cup extra virgin ©five oil
3 loaves French bread, cut into
6-inch lengths and
split lengthwise
1 pound thinly silted salami
1 pound thinly sficedsmoked
ham or prosdutto
12 slices provolone cheese
G_
CE
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