Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Muffuletta




Source of Recipe


Pam Schmidt


List of Ingredients




1 (12 oz) focaccia (Italian flat bread)
Lettuce leaves
6 oz. very thinly sliced mesquite smoked turkey breast
4 oz. thinly sliced reduced-fat salami or sliced, cooked turkey salami
5 oz. thinly sliced reduced-fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera (pickled mix vegetables), drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts, in water
1/4 cup nonfat Italian salad dressing

Recipe



1. Slice focaccia into two layers.

2. Layer lettuce, turkey, salami, and cheese on bottom half of focaccia.

3. Combine pepperoncini, olives, artichoke hearts and salad dressing in a small bowl; spoon evenly over cheese. Place top half of focaccia on top of mixture.

4. Wrap securely in plastic wrap and keep refrigerated up to four hours until serving. Refrigerate any leftovers.