Muffaletta Recipe

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Muffaletta

Ingredients:

1		1-lb brown-and-serve
		Foccaccia
1	med	Clove garlic, peeled and
		Finely minced, or forced
		Through a press
1		6-oz jar marinated artichoke
		Hearts, drained
1		3 ?oz drained weight can
		Pitted black olives, drained
1/2	cup	Pimento-stuffed green olives
2		Anchovy fillets, rinsed and
		Patted dry
1	tbsp	Drained capers
1	tsp	Dried oregano, crushed
1/4	tsp	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

Procedures:

1	Bake the foccaccia according to package directions.
2	Cool and slice into halves.
3	Combine the garlic, artichoke hearts, black and green olives, anchovies, capers, oregano, cayenne and black pepper.
4	Process to finely chop.
5	Spread half of the olive relish on the botton half of the foccaccia.
6	Top with layers of turkey or chicken, provolone and ham.
7	Spread with the remaining olive relish and replace with the top of the foccaccia.
8	Wrap the foccaccia in foil, place in refrigerator and weight down with a couple of cans.
9	Chill several hours or overnight.
10	Cut into wedges before serving.
11	Makes 6 to 8 servings.