Muffaletta

Recipe Ingredients

1		Brown-and-serve
		Foccaccia
1		Garlic - peeled and
		Finely minced - or forced
		Through a press
1		Marinated artichoke
1		-- drained
1		Drained weight can
		Pitted black olives - drained
1/2 cup	118ml	Pimento-stuffed green olives
2		Anchovy fillets - rinsed and
		Patted dry
1 tablespoon	15ml	Drained capers
1 teaspoon	5ml	Dried oregano - crushed
1/4 teaspoon	1.3ml	Cayenne pepper
		Freshly ground black pepper
		To taste
8 oz	227g	Thinly sliced cooked turkey
		OR chicken breast
8 oz	227g	Thinly sliced provolone
		Cheese
8 oz	227g	Thinly sliced black forest
		Ham

Recipe 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 bottom 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.

Source:
Cooking Light, July/Aug 1993, page 119

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