Muffaletta
<< Back	Sandwich, Main dish, 6 servings	Print

1 1-lb brown-and-serve foccaccia

1 md Clove garlic, peeled and finely minced, or forced through a press

1 6-oz jar marinated artichoke hearts, drained

1 3 1/2-oz drained weight can pitted black olives, drained

1/2 c Pimento-stuffed green olives

2 Anchovy fillets, rinsed and patted dry

1 tb Drained capers

1 ts Dried oregano, crushed

1/4 ts Cayenne pepper freshly ground black pepper to taste

8 oz Thinly sliced cooked turkey or chicken breast

8 oz Thinly sliced provolone cheese

8 oz Thinly sliced black forest ham

1. Bake the foccaccia according to package directions. Cool and slice into halves.

2. Combine the garlic, artichoke hearts, black and green olives, anchovies, capers, oregano, cayenne and black pepper. Process to finely chop.

3. Spread half of the olive relish on the botton half of the foccaccia. Top with layers of turkey or chicken, provolone and ham. Spread with the remaining olive relish and replace with the top of the foccaccia.

4. Wrap the foccaccia in foil, place in refrigerator and weight down with a couple of cans. Chill several hours or overnight. Cut into wedges before serving. Makes 6 to 8 servings.