Title: Muffaletta
Categories: Sandwich Main
Yield: 6 Servings
| 1 | | 1-lb brown-and-serve |
| | | Foccaccia |
| 1 | md | 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 | c | Pimento-stuffed green olives |
| 2 | | Anchovy fillets, rinsed and |
| | | Patted dry |
| 1 | tb | Drained capers |
| 1 | ts | Dried oregano, crushed |
| 1/4 | ts | 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 |
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.