Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet page 17

CUCUMBER-SALMON TEA SANDWICHES
Be sure to include these tasty sandwiches for your next luncheon –
they will add colour and flavour to the table.
Makes about 22 sandwiches
1. Insert the medium slicing disc into the work bowl of
1 SMALL TO MEDIUM CUCUM-
BER, HALVED LENGTHWISE
AND WIDTHWISE
2. Lay the slice of bread on a clean work surface. Spread
1 LOAF PUMPERNICKEL
COCKTAIL BREAD*
½ CUP (125 ML) SALMON CREAM
CHEESE (PAGE 20), SOFTENED
3½ OUNCES (100 G) SMOKED
SALMON, TORN OR CUT INTO
22 PIECES
3. Halve the sandwiches on the diagonal and serve
Nutritional information per sandwich:
Calories 85 (48% from fat) • carb. 7g • pro. 4g • fat 5g
* If you cannot find cocktail bread,
• sat. fat 2g • chol. 13mg • sod. 360mg • calc. 12mg • fiber 1g
extra-thin sliced bread, such as
Pepperidge Farm brand, is a good
substitute. Cut each slice in
quarters to make cocktail-size.
APPETIZERS
32
the food processor. Slice the cucumber on High
(you will have half-moon shapes).
1 teaspoon (5 ml) of salmon cream cheese on one
side of each piece of bread. Top half of the bread
with 3 cucumber slices and a piece of smoked
salmon. Top with another piece of bread, cream
cheese side down. Continue with all of the bread.
immediately.
SAUSAGE BREAD (STROMBOLI STYLE)
This recipe is great for a hungry crowd and can easily be doubled. We use a combination of
sweet and hot sausage in this bread, but feel free to use whatever suits your taste.
Makes one 14-inch (35.5 cm) roll
1. Preheat oven to 400°F (200°C) with rack in the middle of the
2 TABLESPOONS (30 ML)
VEGETABLE OIL, DIVIDED
2. Heat remaining oil in a 12-inch (30 cm) skillet over medium
1 SMALL FENNEL BULB, FRONDS
REMOVED (RESERVED FOR
ANOTHER USE), QUARTERED
3. While the oil is heating, insert the medium slicing disc into
AND CORED
2 GARLIC CLOVES, SMASHED
¼ TO ½ TEASPOON (1 TO 2 ML)
KOSHER SALT
4 OUNCES (115 G) REGULAR
MOZZARELLA, DIVIDED
½ POUND (250 G) SWEET ITALIAN
SAUSAGE, CASINGS REMOVED
¼ POUND (125 G) HOT
ITALIAN SAUSAGE,
4. Once the fennel has cooked, remove and reserve in a
CASINGS REMOVED
2 TABLESPOONS (30 ML)
WHITE WINE
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR ROLLING DOUGH
1 RECIPE PIZZA DOUGH (PAGE 54)
EGG WASH [1 LARGE EGG
LIGHTLY BEATEN WITH
1 TEASPOON (5 ML) WATER]
5. Punch down pizza dough on a lightly floured surface. With the tips of your fingers, gently press out
into a 14 x 8-inch (35 x 20 cm) rectangle, turning and stretching as needed. Gently lift dough onto
prepared baking sheet and reshape if necessary. If any tears appear, pinch the dough back together.
6. Evenly spread sausage mixture all over the dough in a single layer, leaving a 1-inch (2.5 cm) border
around the outside. Sprinkle remaining cheese evenly over the sausage mixture.
7. Brush the border of the dough with the egg wash. Starting with the long end closest to you, roll the
dough like a jelly roll to the center of the rectangle. Take the long end farthest from you and tightly
pull it back over the dough in the center to cover and complete the roll. Pinch to seal all along the
seam. Fold the ends of the dough in on each side and pinch to seal. Roll the dough over so it is
seam-side down and arrange in the center of the baking sheet. Brush all over with egg wash, and with
a paring knife cut 3 evenly spaced slits in the top.
8. Bake for 30 minutes, rotating the pan halfway through cooking, or until golden brown and cooked
through. Remove and allow bread to rest 5 minutes before slicing. Serve warm.
TIP: For an ultimate version, combine the flavours of both stuffed breads (see next recipe) into one.
Nutritional information per serving (based on 14 servings):
Calories 204 (54% from fat) • carb. 16g • pro. 8g • fat 13g • sat. fat 4g
• chol. 36mg • sod. 406mg • calc. 73mg • fiber 2g
oven. Lightly coat a baking sheet with 1 tablespoon (15 ml)
of the oil and set aside.
heat.
the work bowl of the food processor and slice the fennel on
High. Remove and add to the hot skillet with the garlic and
¼ teaspoon (1 ml) of the salt. Sauté for about 8 to 10
minutes until the fennel is softened and lightly browned.
While fennel and garlic are cooking, remove the slicing disc
and flip over to insert the shredding disc side. Fit the
mozzarella into the feed tube and shred on High; reserve in
bowl.
separate bowl. Return pan to the heat and break sausage up
into medium-size chunks directly into the pan. Cook until
sausage is browned with no pink, about 5 to 7 minutes.
Return fennel to the pan and stir to combine. Add the wine
and scrape any bits on the bottom of the pan with a wooden
spoon. Cook until wine has evaporated, about 1 minute, and
remove pan from heat. Remove and discard garlic and stir in
½ cup (125 ml) of the mozzarella. Set aside to cool slightly.
APPETIZERS
33