---------- Recipe via Meal-Master (tm) v8.02
       Title: MUFFALETTA
  Categories: Sandwich, Main dish
       Yield: 6 servings
       1    1-lb brown-and-serve
       1 md Clove garlic, peeled and
            Finely minced, or forced
            Through a press
       1    6-oz jar marinated artichoke
            Hearts, drained
       1    3 1/2-oz drained weight can
            Pitted black olives, drained
     1/2 c  Pimento-stuffed green olives
       2    Anchovy fillets, rinsed and
            Patted dry
       1 tb Drained capers
       1 ts Dried oregano, crushed
     1/4 ts Cayenne pepper
            Freshly ground black pepper
            To taste
       8 oz Thinly sliced cooked turkey
            Or chicken breast
       8 oz Thinly sliced provolone
       8 oz Thinly sliced black forest
   1. Bake the foccaccia according to package directions.  Cool and slice
   into halves.
   2. Combine the garlic, artichoke hearts, black and green olives,
   anchovies, capers, oregano, cayenne and black pepper.  Process to finely
   3. Spread half of the olive relish on the botton half of the foccaccia.
   Top with layers of turkey or chicken, provolone and ham.  Spread with the
   remaining olive relish and replace with the top of the foccaccia.
   4. Wrap the foccaccia in foil, place in refrigerator and weight down with
   a couple of cans.  Chill several hours or overnight.  Cut into wedges
   before serving.  Makes 6 to 8 servings.