Turkey muffaletta i.e.s.jjgf65a

4 servings

Ingredients

Quantity Ingredient
1 cup STUFFED GREEN OLIVES
CHOPPED
1 tablespoon RED WINE VINEGAR
¼ cup CHOPPED PARSLEY
2 MEDIUM RIBS CELERY FINELY
CHOPPED
¼ cup OLIVE OIL
½ teaspoon ITALION SEASONING
1 SMALL SWEET RED PEPPER OR
7 ounces JAR ROASTED RED PEPPERS
FINELY CHOPPED
⅛ teaspoon CRUSHED RED PEPPER
1 LARGE ROUND ITALIAN BREAD
OR 4 CRUSTY ROLLS
2 CLOVES GARLIC MINCED
8 SLICES COOKED TURKEY 1 LB.
1 tablespoon CAPERS,COARSELY CHPD
4 ounces PROVOLONE CHEESE

Directions

MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR, PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL. COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT.

CUT BREAD INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND REFRIGERATE.BREAD WILL SOAK UP DRESSING,GIVING A NEW BUT WONDERFUL TEXTURE TO SANDWICH.MAKES FOUR SERVINGS.

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