1 c Stuffed green olives;
- chopped
1 tb Red wine vinegar
1/4 c Parsley; chopped
2 md Celery ribs; finely chopped
1/4 c Olive oil
1/2 ts Italian seasoning
1 sm Sweet red pepper -OR-
7 oz Jar roasted red peppers;
- finely chopped
1/8 ts Crushed red pepper
1 lg Round Italian bread -OR-
4 Crusty rolls
2 cl Garlic; minced
8 sl Cooked turkey (1 lb)
1 tb Capers; coarsely chopped
4 oz Provolone cheese
Mix well olives, celery, sweet red peppers, garlic, capers, vinegar,
parsley, olive oil, Italian seasoning & red pepper flakes in medium
bowl. Cover and regrigerate at least 1 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 regrigerated.
Bread will soak up dressing, giving a new but wonderful texture to
sandwich.
