Chicken And Roast Beef Muffulettas

• Olive Salad:
• 1/2 cup kalamata olives, pitted
• 1/4 cup chopped fresh basil
• 2 tablespoons capers, drained
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1 garlic clove, minced
• Muffuletta:
• 12 (1 1/2-ounce) French bread rolls
• 6 (1-ounce) slices Swiss cheese
• 12 (1-ounce) slices roasted breast of chicken
• 12 (1-ounce) slices deli roast beef
• 6 cups gourmet salad greens

1. To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
2. To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
3. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

olive salad, kalamata olives, fresh basil, capers, balsamic vinegar, olive oil, hearts, red bell peppers, garlic, muffuletta, bread rolls, swiss cheese, chicken, deli, gourmet salad greens

Taken from www.myrecipes.com/recipe/chicken-roast-beef-muffulettas (may not work)