Muffaletta

6 servings

Ingredients

QuantityIngredient
11-lb brown-and-serve
Foccaccia
1mediumClove garlic, peeled and
Finely minced, or forced
Through a press
16-oz jar marinated artichoke
Hearts, drained
13 1/2-oz drained weight can
Pitted black olives, drained
½cupPimento-stuffed green olives
2Anchovy fillets, rinsed and
Patted dry
1tablespoonDrained capers
1teaspoonDried oregano, crushed
¼teaspoonCayenne pepper
Freshly ground black pepper
To taste
8ouncesThinly sliced cooked turkey
Or chicken breast
8ouncesThinly sliced provolone
Cheese
8ouncesThinly sliced black forest
Ham

Directions

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.

Data per serving: Calories.....⅜ Carbohydrates......29g Monounsaturated fat....6g Protein.......28g Sodium..........1439mg Polyunsaturated fat....3g Fat...........17g Saturated fat.......6g Cholesterol..........53mg

Adapted from "Jim Fobel's Big Flavors"