Title: Muffaletta
Categories: Sandwich, Main dish
Yield: 6 Servings
1 1-lb brown-and-serve
-foccaccia
1 cl Garlic; peeled and finely
-minced, or forced through
-a press
6 oz Jar marinated artichoke
-hearts; drained
3 1/2 oz Can pitted black olives;
- drained
1/2 c Pimento-stuffed green olives
2 Anchovy fillets; rinsed and
-patted dry
1 tb Capers; drained
1 ts Dried oregano; crushed
1/4 ts Cayenne pepper
Freshly ground black pepper;
-to taste
8 oz Cooked turkey or chicken
-breast; thinly sliced
8 oz Provolone cheese; thinly
-sliced
8 oz Black forest ham; thinly
-sliced
Bake the foccaccia according to package directions. Cool and slice
into halves.
Combine the garlic, artichoke hearts, black and green olives,
anchovies, capers, oregano, cayenne and black pepper. Process to
finely chop.
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.
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.
