Turkey Muffaletta

• 1 cup green olives stuffed, chopped
• 1 tablespoon red wine vinegar
• 1/4 cup parsley leaves chopped
• 2 medium celery stalks finely chopped
• 1/4 cup olive oil
• 1/2 teaspoon italian seasoning
• 1 small sweet red bell peppers
• 7 ounces sweet red bell peppers, roasted finely chopped
• 18 teaspoon red pepper flakes crushed
• 1 loaf bread, italian
• 2 each garlic cloves minced
• 8 slices turkey
• 1 tablespoon capers coarsely chopped
• 4 ounces provolone cheese

1. Mix olives, celery, sweet red peppers, garlic, capers, vinegar, parsley, olive oil, italian seasoning and red pepperflakes in medium bowl.
2. Cover and refrigerate at least one hour, preferably overnight.
3. Cut bread in half lengthwise.
4. Scoop out about half of soft center from both the top and the bottom.
5. Brush bread with some of the olive salad marinade.
6. Place turkey slices on bottom of bread.
7. Spoon olive salad over turkey.
8. Place cheese on top and press bread firmly over filling.
9. Cut into wedges to serve.

green olives, red wine vinegar, parsley, celery, olive oil, italian seasoning, sweet red bell peppers, sweet red bell peppers, red pepper, bread, garlic, turkey, capers, provolone cheese

Taken from recipeland.com/recipe/v/turkey-muffaletta-33748 (may not work)