Muffuletta

By: Pam Schmidt - Tallahassee Memorial Hospital
By: Pam Schmidt - Tallahassee Memorial Hospital

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

    Directions

    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.
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