Turkey Muffaletta

Recipe Ingredients

1 cup	237ml	Stuffed green olives
		Chopped
1 tablespoon	15ml	Red wine vinegar
1/4 cup	36g / 1.3oz	Chopped parsley
2		Celery finely
		Chopped
1/4 cup	59ml	Olive oil
1/2 teaspoon	2.5ml	Italian seasoning
1 teaspoon	5ml	Sweet red pepper or (small)
1		Roasted red peppers
		Finely chopped
1/8 teaspoon	0.6ml	Crushed red pepper
1 teaspoon	5ml	Round Italian bread (large)
		OR 4 crusty rolls
2		Garlic minced
8		Cooked turkey 1 lb.
1 tablespoon	15ml	Capers - coarsely chopped
4 oz	113g	Provolone cheese

Recipe Instructions

Mix well olives, celery, sweet red peppers, garlic, capers, vinegar, parsley, olive oil, Italian seasoning and red pepper flakes in medium bowl.

Cover and refrigerate at least one hour, preferably overnight. Cut bread in half 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.

Source:
Lisa Meyers

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