Muffaletta Quesadilla

I am a fan of Le Creuset enameled cast iron cookware, so this is what I use.
In a 10 inch skillet, place
2 Tbls of olive oil and use your fingers to spread evenly.
Bring the skillet to medium heat. While the olive oil warms up in the skillet:
Lay out one tortilla, then add a nice layer of low fat ham, then a layer of lacey swiss cheese, then a layer of low fat pastrami-seasoned turkey.
Now use a large spoon to spread the olive salad around the top of the turkey, try not to get too much oil.
Now make a layer of low fat provolone or 2% milk cheese over the olive salad; now top this with the proscuitto piccolo.
Finally lay the top piece of tortilla.
Using a large, wide spatula carefully lift the sandwich into the hot skillet; it should slightly sizzle; place a heavy 8 inch skillet on top and press down. Let cook for apx. 5 minutes.
Spray olive oil over the top of the tortilla.
Now here comes the tricky part, just like flipping an omelette.....slide the wide spatula and with your fingers on top, flip the sandwich in the pan. Place the 8 inch pan back on top and press. Let cook for about 3 to 4 minutes.
Remove the Muffa-Quesadilla from the skillet and place on cutting board and cut into pie-shaped quarters. Serve with caesar salad and wine
(pinot noir, Chianti Reserva, sangiovese or pinot grigio)
If you want to make a spicy version, sprinkle some red pepper flakes in with the olive salad...Yeehah
Enjoy my friends