Muffaletta

• 1 pound focaccia
• 1 medium garlic cloves minced
• 6 ounces artichoke hearts marinated
• 1/2 cup pimento stuffed green olives
• 2 each anchovy fillets
• 1 tablespoon capers drained capers
• 1 teaspoon oregano crushed
• 1/4 teaspoon cayenne pepper
• 8 ounces turkey cooked
• 8 ounces provolone cheese
• 8 ounces ham sliced

1. Bake the foccaccia according to package directions.
2. Cool and slice into halves.
3. Combine the garlic, artichoke hearts, black and green olives.
4. Process to finely chop.
5. Spread half of the olive relish on the bottom half .
6. Top with layers of turkey or chicken, provolone and ham.
7. Spread with the remaining olive relish and replace with the top of the foccaccia.
8. Wrap the foccaccia in foil, place in refrigerator.
9. Chill several hours or overnight.
10. Cut into wedges before serving.

focaccia, garlic, pimento stuffed green olives, anchovy fillets, capers, oregano, cayenne pepper, turkey cooked, provolone cheese, ham

Taken from recipeland.com/recipe/v/muffaletta-47018 (may not work)