Recipe: Chicken and Roast Beef Muffulettas

I LOVE sandwiches! All kinds of sandwiches. Various breads, condiments and fillings--I honestly don't have one that's a favorite (okay, BLT is rather high on my list). Classic muffulettas include layers of ham, salami, and provolone cheese but this recipe claims that the olive salad is a hallmark of the real thing. It also recommends wrapping the sandwiches tightly with plastic wrap and refrigerating to help the flavors to meld.

Yield: 12 servings

Ingredients

Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens

Preparation
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.

To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll. Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.

Cooking Light, March 2003 via here.