Muffaletta

2 hours Prep: 20 minutes Cook: 30 minutes

192 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	focaccia
1	medium	garlic clove	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

Directions

Bake the foccaccia according to package directions. Cool and slice into halves.

Combine the garlic, artichoke hearts, black and green olives.

Process to finely chop.

Spread half of the olive relish on the bottom half .

Top with layers of turkey or chicken, provolone and ham.

Spread with the remaining olive relish and replace with the top of the foccaccia.

Wrap the foccaccia in foil, place in refrigerator.

Chill several hours or overnight. Cut into wedges before serving.

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Nutrition Facts

Serving Size 108g

Amount per Serving

Calories 192 46% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 62mg	21%
Sodium 669mg	28%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 24.0g	48%

Vitamin A	5%		Vitamin C	2%
Calcium	18%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Good As Gold Chicken (Like Kfc's and Boston's)

I went with suggestions from some of the other reviewers and used more honey (2 tablespoons) and a good bit of seasoned salt (1 teaspoon). The chicken was good, but the flavor was more subtle than I would have hoped. I also expected the sweet honey flavor to be more pronounced but it was the lime I could taste most. I was reminded more of a mild mojo flavoring than anything. I would have enjoyed something a bit more bold. As another reviewer suggested, soy sauce may be a good addition to this recipe. My girlfriend and I both still enjoyed this dish, I was just expecting something more.

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