Turkey Muffaletta

Photo: flickr user stu_spivack

Ingredients

1 cup STUFFED GREEN OLIVES

CHOPPED

1 tablespoon RED WINE VINEGAR

cup CHOPPED PARSLEY

2 mediums RIBS CELERY FINELY

CHOPPED

cup OLIVE OIL

teaspoon ITALION SEASONING

1 small SWEET RED PEPPER OR

7 ounces JAR ROASTED RED PEPPERS

FINELY CHOPPED

teaspoon CRUSHED RED PEPPER

1 lrg ROUND ITALIAN BREAD

OR 4 CRUSTY ROLLS

2 CLOVES GARLIC MINCED

8 slcs COOKED TURKEY 1 LB

1 tablespoon CAPERS,COARSELY CHPD

4 ounces PROVOLONE CHEESE

Preparation

MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR, PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL.

COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD INHALF LENGTHWISE.SCOOP OUT ABOUT HALF OF SOFT CENTER FROM BOTH THE TOP AND THE BOTTOM.BRUSH BREAD WITH SOME OF THE OLIVE SALAD MARINADE.PLACE TURKEY SLICES ON BOTTOM OF BREAD.SPOON OLIVE SALAD OVER TURKEY.PLACE CHEESE ON TOP AND PRESS BREAD FIRMLY OVER FILLING.CUT INTO WEDGES TO SERVE. MUFFALETTA CAN BE MADE UP TO FOUR HOURS AHEAD,WRAPPED TIGHTLY IN PLASTIC WRAP AND REFRIGERATE.BREAD WILL SOAK UP DRESSING,GI