Muffaletta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: 1-lb brown-and-serve,
Foccaccia,
1 medium: 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 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 ounce: Thinly sliced cooked turkey,
Or chicken breast,
8 ounce: Thinly sliced provolone,
Cheese,
8 ounce: Thinly sliced black forest,
Ham,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp