Tantalize your taste buds with these delicious muffaletta focaccia sandwiches.

 

Ingredients

Artichoke Tapenade

• ½ cup pimento stuffed green olives
• ¼ cup pitted kalamata olives
• 1 cup marinated artichoke hearts, drained
• 1 roasted red pepper
• ¼ cup chopped fresh parsley
• ¼ cup toasted pine nuts
• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• ½ tsp crushed red pepper flakes

Sandwich ingredients

• 1 loaf rosemary focaccia
• 12 slices Genoa salami
• 12 slices coppa
• 6 slices provolone cheese
• 6 slices mortadella
• 6 slices ham
• 6 slices mozzarella
• 12 fresh basil leaves

Directions

1 Rinse the green and black olives and artichoke hearts in a colander under cool water to remove the extra brine and seasonings.

2 Drain thoroughly and place in the bowl of a food processor. Add the roasted red pepper, parsley, pine nuts, olive oil, vinegar, garlic and red pepper flakes and pulse until chopped.

3 With a large serrated knife, slice the focaccia in half horizontally. Spread both cut sides with the artichoke tapenade. Place the bottom half of bread on a baking sheet and layer evenly with the salami, then the coppa, provolone, mortadella, ham, mozzarella and finally the basil leaves.

4 Carefully put the other half of bread on top of the sandwich. Place another baking sheet on top of the sandwich and weigh it down with some large cans or a heavy skillet.

5 Refrigerate for 1 to 2 hours (or up to 12 hours), until the layers are compressed and the sandwich sticks together. Using a serrated knife, slice the outer crusts away to make clean edges, then cut the focaccia into 20 small rectangles.

Prep & cook time: 2 hours.
Makes: 20 sandwiches.