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Name: Turkey Muffaletta
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 7 oz JAR ROASTED RED PEPPERS; FINELY CHOPPED; CHOPPED; CHOPPED; 2 MEDIUM RIBS CELERY FINELY; 1 tb Red wine vinegar; 1 tb CAPERS,COARSELY CHPD; 1 c STUFFED GREEN OLIVES; 1/4 c Chopped parsley; 4 oz PROVOLONE CHEESE; 1/2 ts ITALION SEASONING; 1 SMALL SWEET RED PEPPER OR; 1/8 ts Crushed red pepper; OR 4 CRUSTY ROLLS; 2 CLOVES GARLIC MINCED; 8 SLICES COOKED TURKEY 1 LB.; 1/4 c olive oil; 1 LARGE ROUND ITALIAN BREAD

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INGREDIENTS

7 oz JAR ROASTED RED PEPPERS
FINELY CHOPPED
CHOPPED
CHOPPED
2 MEDIUM RIBS CELERY FINELY
1 tb Red wine vinegar
1 tb CAPERS,COARSELY CHPD
1 c STUFFED GREEN OLIVES
1/4 c Chopped parsley
4 oz PROVOLONE CHEESE
1/2 ts ITALION SEASONING
1 SMALL SWEET RED PEPPER OR
1/8 ts Crushed red pepper
OR 4 CRUSTY ROLLS
2 CLOVES GARLIC MINCED
8 SLICES COOKED TURKEY 1 LB.
1/4 c olive oil
1 LARGE ROUND ITALIAN BREAD

Servings

INSTRUCTIONS

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.

NOTES

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Turkey Muffaletta

7 oz JAR ROASTED RED PEPPERS
 FINELY CHOPPED
 CHOPPED
 CHOPPED
2 MEDIUM RIBS CELERY FINELY
1 tb Red wine vinegar
1 tb CAPERS,COARSELY CHPD
1 c STUFFED GREEN OLIVES
1/4 c Chopped parsley
4 oz PROVOLONE CHEESE
1/2 ts ITALION SEASONING
1 SMALL SWEET RED PEPPER OR
1/8 ts Crushed red pepper
 OR 4 CRUSTY ROLLS
2 CLOVES GARLIC MINCED
8 SLICES COOKED TURKEY 1 LB.
1/4 c olive oil
1 LARGE ROUND ITALIAN BREAD

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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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 4 Servings

Calories: 258
Calories from Fat: 177 (69%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 1.3g
Cholesterol 19.6mg		6 %
Sodium 1127mg		39 %
Potassium 248.5mg		7 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 9.7g
Protein 9.2g		13 %
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.

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Calories per serving: 258

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