What's For Dinner Tonight? - Ham and Turkey Muffaletta

When we get to the hot and humid days of summer it is hard to think about cooking. This is a great alternative to a hot dish, and you make it ahead of time so all you have to do is pull it from the refrigerator and serve. For those who don't want meat, you can add your own choice of fresh veggies such as green and red peppers, spinach, onions, cucumbers, etc. for the meat layers.

Ham and Turkey Muffaletta
 1/2 cup drained sliced pimento stuffed green olives
1 jar (6 oz.) marinated artichoke hearts, drained and chopped (reserve 1 Tbsp. marinade)
2 Plum tomatoes, seeded and chopped
1 round loaf (1 lb.) crusty Sourdough bread
8 oz. deli sliced cooked turkey
4 oz. deli sliced Black Forest ham
4 oz. deli sliced provolone cheese
1 cup fresh basil leaves
1 cup black olive tapenade

In a bowl mix together sliced green olives, chopped artichoke hearts, chopped tomatoes and reserved 1 Tbsp. marinade.

Cut off top 1/4" bread; reserve. Pull soft bread from inside loaf, leaving 1/2" thick shell. Line bottom of bread shell with half of the turkey. Top with half of the ham, half of the olive mixture, half of cheese, 1/2 cup basil leaves and 1/2 cup tapenade. Repeat layering with remaining ingredients.

Cover with reserved bread top (sandwich will be very full); wrap tightly with plastic wrap. Invert small plate over sandwich and place heavy can, flat side down, on top of sandwich to weigh down. Refrigerate 3-6 hours. Unwrap and slice. Serves 6





 


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