Description
A simplified turkey muffuletta with salty olive salad, smoky roasted turkey, and melty provolone cheese on a flaky olive focaccia bread.
Ingredients
Scale
- 1 10″ loaf of my Shallot and Green Olive Focaccia, muffuletta bread, or store-bought focaccia.
- 3/4 cup jarred olive salad (or olive tapenade if you can’t find olive salad)
- 8 slices provolone cheese
- 1 lb sliced deli turkey
Instructions
- Slice the bread open in half so it’s open faced.
- Spread the bottom round of the loaf generously with the olive salad.
- Add a single layer of provolone on top of the olive salad, then turkey, then the rest of the provolone.
- Toast sandwich open-faced in a toaster oven for 5 minutes or under the broiler for about 2 minutes, or until cheese begins to get melty.
- Place the top on the sandwich and cut into quarters.
- Serve immediately with potato chips.
Notes
- This can also be made one sandwich at a time, just cut off 1/4 of the loaf and divide the ingredients.
- Gluten-free: Make this on gluten-free bread.
- Vegetarian/Vegan: Swap the turkey for some portabella mushrooms and artichoke hearts.
Nutrition
- Serving Size: 4