Muffaletta Blt

• 1 round if Sourdough (unsliced)
• 2 Lg. Chopped tomatoes
• 1/2 Cup fresh basil
• 3 green onions, chopped
• 1/3 cup Kalamata olives, chopped
• 1 Tbs. capers
• 2 Tbs. Olive oil
• 3 Tbs. White wine vinegar
• 3/4 tsp. Sea salt
• Pepper to taste
• 3 Cups chopped rotisserie chicken meat
• 8 slices bacon, cooked
• 4 oz. slice provolone
• 1 cup baby greens

1. Cut open the top of the bread and hollow out the loaf. Combine tomatoes through pepper and spread 1/3 of mixture in bottom of bread bowl. Top with 1/2 the chicken, bacon, and cheese.
2. Add 1/2 of the remaining tomato mixture and the remaining chicken, bacon, and cheese.
3. Tom with the greens and the remaining tomato mixture and bread top.
4. Tightly wrap in multiple layers of plastic wrap and refrigerate over night. Flip at least twice over night.
5. Cut into wedges and serve.

sourdough, tomatoes, fresh basil, green onions, olives, capers, olive oil, white wine vinegar, salt, pepper, rotisserie chicken, bacon, provolone, baby greens

Taken from www.epicurious.com/recipes/member/views/muffaletta-blt-51450711 (may not work)