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 chop. 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.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6|
|Calories from Fat: 153 (52%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 76.7mg||24 %|
|Sodium 1349.1mg||47 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 5g|
|Protein 27.6g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 294
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