MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: TURKEY MUFFALETTA I.E.S.JJGF65A
  Categories: Turkey, Italian, Sandwiches
       Yield: 4 servings
  
       1 c  STUFFED GREEN OLIVES
            CHOPPED
       1 tb RED WINE VINEGAR
     1/4 c  CHOPPED PARSLEY
       2    MEDIUM RIBS CELERY FINELY
            CHOPPED
     1/4 c  OLIVE OIL
     1/2 ts ITALION SEASONING
       1    SMALL SWEET RED PEPPER OR
       7 oz JAR ROASTED RED PEPPERS
            FINELY CHOPPED
     1/8 ts CRUSHED RED PEPPER
       1    LARGE ROUND ITALIAN BREAD
            OR 4 CRUSTY ROLLS
       2    CLOVES GARLIC MINCED
       8    SLICES COOKED TURKEY 1 LB.
       1 tb CAPERS,COARSELY CHPD
       4 oz PROVOLONE CHEESE
  
   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,GIVING A NEW BUT WONDERFUL TEXTURE TO
   SANDWICH.MAKES FOUR SERVINGS.
  
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