Turkey Muffaletta I.E.S.Jjgf65a

1 c STUFFED GREEN OLIVES

CHOPPED 1 tb RED WINE VINEGAR

1/4 c CHOPPED PARSLEY

2 MEDIUM RIBS CELERY FINELY

CHOPPED 1/4 c OLIVE OIL

1/2 ts ITALION SEASONING

1 SMALL SWEET RED PEPPER OR

7 oz JAR ROASTED RED PEPPERS

FINELY CHOPPED 1/8 ts CRUSHED RED PEPPER

1 LARGE ROUND ITALIAN BREAD

OR 4 CRUSTY ROLLS 2 CLOVES GARLIC MINCED

8 SLICES COOKED TURKEY 1 LB.

1 tb CAPERS,COARSELY CHPD

4 oz PROVOLONE CHEESE

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.