Muffaletta

6 servings

Ingredients

Quantity Ingredient
1 1-lb brown-and-serve
Foccaccia
1 medium 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
½ cup Pimento-stuffed green olives
2 Anchovy fillets, rinsed and
Patted dry
1 tablespoon Drained capers
1 teaspoon Dried oregano, crushed
¼ teaspoon Cayenne pepper
Freshly ground black pepper
To taste
8 ounces Thinly sliced cooked turkey
Or chicken breast
8 ounces Thinly sliced provolone
Cheese
8 ounces Thinly 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"

Related recipes