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Black Pepper; freshly ground
1/2 c Pimento-stuffed green olives
1 md clove garlic; peeled and finely minced, or forced through a press
1 ts Dried oregano; crushed
8 oz turkey breast; Thinly sliced, cooked
8 oz black forest ham; Thinly sliced
1 1-lb brown-and-serve Foccaccia
1 6-oz jar marinated artichoke hearts; drained
1 tb capers; Drained
2 fillets Anchovy; rinsed and patted dry
1/4 ts Cayenne pepper
8 oz provolone cheese; Thinly sliced
1 3 1/2-oz drained wei Pitted black olives; drained

Original recipe makes 6



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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