Muffaletta Recipe

Ingredients:

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
1/2 cup Pimento-stuffed green olives
2 Anchovy fillets, rinsed and
Patted dry
1 tbsp Drained capers
1 tsp Dried oregano, crushed
1/4 tsp 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

Instructions:

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.

Servings: 6